1 container (15 ounces) part skim ricotta cheese
5 tablespoons lemon juice
2 teaspoons lemon zest
¼ cup grated cheese
1/3 cup chopped parsley
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
1 pound penne pasta
1 pound asparagus, trimmed and cut into 1" pieces
8 slices bacon, cooked and crumbled
- Bring a large pot of salted water to a boil. In a small bowl, whisk together ricotta, lemon juice, lemon zest, grated cheese, parsley, olive oil, salt, and pepper. Set aside.
- Add penne to boiling water and cook for 7 min., or until tender. Add asparagus to the pot for the final 3 min. of cooking time. Before draining, set aside 1 cup pasta cooking water, then drain pasta and place in serving bowl.
- Add ricotta mixture and bacon to serving bowl. Stir well to combine, adding reserved pasta water by the ¼ cup full if necessary. Serve immediately