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Asparagus and Three Cheese Farfalle
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[Print Version]
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| Very filling side dish. Add some sliced cooked Italian sausage and it becomes the main course. |
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| 4 servings |
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[1]
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8
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ounces
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Farfalle (bow-tie) pasta
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[2]
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1
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tablespoon
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olive oil
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[3]
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2
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cups
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thinly sliced onion
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[4]
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1
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pound
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asparagus (trimmed and cut into 1 inch pieces)
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[5]
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1/2
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teaspoon
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salt
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[6]
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1/2
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cup
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ricotta cheese
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[7]
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1/2
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cup
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grated mozzarella cheese
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[8]
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1/4
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cup
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grated Parmesan cheese
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1. Cook pasta in plenty of lightly salted boiling water according to package directions.
2. Scoop out 1/4 cup of cooking water and set aside. Drain pasta in colander.
3. In a large, nonstick skillet, heat oil over a medium-high heat.
4. Add onion and cook, stirring occasionally, until onions are golden brown and soft, about 8 minutes.
5. Remove the onions using a slotted spoon and set aside.
6. Add asparagus to skillet, stirring occasionally til bright green and tender crisp, about 5 minutes.
7. Return onions to skillet and add salt.
8. Toss in the pasta and the reserved pasta cooking water.
9. Add ricotta a small amount at a time, gently stirring between additions.
10. Stir in the mozzarella and Parmesan.
11. Serve warm.
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