Creamy Pasta with Asparagus & Ham

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Fresh spring asparagus, parsley and smoky ham give color and personality to this easy pasta dish. Try making things more interesting by adding a pinch of nutmeg to the sauce for a subtle nutty flavor.

490
Calories
14g
Fat
26g
Protein
6
Servings

Ingredients

1 lb penne pasta
1 lb asparagus (ends trimmed and spears cut diagonally into 1/2" slices, tips left whole)
1 c part-skim ricotta cheese
3/4 c Stonyfield Organic Nonfat Plain Greek Yogurt
1/2 c grated Parmesan cheese
3 T olive oil
1/4 t Freshly ground black pepper
1/3 lb ham (thinly sliced, chopped)
1/4 c chopped parsley
Nutrition Information: 
Calories: 
490
Calories from Fat: 
130
Total Fat: 
14g
Saturated Fat: 
4.5g
Cholesterol: 
30mg
Sodium: 
450mg
Total Carbohydrate: 
62g
Dietary Fiber: 
3g
Sugars: 
5g
Protein: 
26g
Vitamin A: 
20%
Vitamin C: 
25%
Calcium: 
25%
Iron: 
20%

Preparation:

Step 1

Bring a large pot of salted water to a boil. Add pasta to water and cook for about 13 minutes or until al dente. Add asparagus to pasta water for final 3 minutes of cooking time.

Step 2

While pasta is cooking, whisk together ricotta, Stonyfield yogurt, Parmesan cheese, olive oil and black pepper in a large serving bowl. Whisk in 1/2 cup of pasta water to loosen sauce. Stir ham and parsley into sauce; set aside.

Step 3

Drain pasta and set aside 1/2 cup pasta water. Stir pasta mixture into sauce in serving bowl. Add more pasta water as needed. Serve immediately.

Ingredients

1 lb penne pasta
1 lb asparagus (ends trimmed and spears cut diagonally into 1/2" slices, tips left whole)
1 c part-skim ricotta cheese
3/4 c Stonyfield Organic Nonfat Plain Greek Yogurt
1/2 c grated Parmesan cheese
3 T olive oil
1/4 t Freshly ground black pepper
1/3 lb ham (thinly sliced, chopped)
1/4 c chopped parsley
Nutrition Information: 
Calories: 
490
Calories from Fat: 
130
Total Fat: 
14g
Saturated Fat: 
4.5g
Cholesterol: 
30mg
Sodium: 
450mg
Total Carbohydrate: 
62g
Dietary Fiber: 
3g
Sugars: 
5g
Protein: 
26g
Vitamin A: 
20%
Vitamin C: 
25%
Calcium: 
25%
Iron: 
20%

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