Farfalle with Asparagus and Three Cheeses

By Loretto J. Hulse, Herald staff writer

The cover of the Tri-City Herald's Food & Wine section May 27 will feature two new recipes for Mock Apple Pie. Inside, you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Farfalle with Asparagus and Three Cheeses

Ingredients

8 ounces farfalle (bow-tie) pasta

1 tablespoon olive oil

2 cups thinly sliced onion

1 pound asparagus, trimmed and cut into 1-inch pieces 1/2 teaspoon salt

1/2 cup part-skim ricotta

1/2 cup grated mozzarella

1/4 cup grated Parmesan Instructions

Cook pasta in plenty of lightly salted, boiling water according to package directions. Scoop out 1/4 cup cooking water and reserve; drain pasta in a colander. Meanwhile, heat olive oil in a large, nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, until onions are golden brown and soft, about 8 minutes. Remove from pan and add the asparagus; cook, stirring, 5 minutes, or until bright green and crisp-tender. Combine with the onion and stir in salt.

Toss the pasta and vegetables together; add the reserved pasta water and toss. Add the ricotta a spoonful at a time, gently stirring between additions. Stir in the mozzarella and Parmesan and serve warm.

Makes 4 servings.

Nutritional analysis per serving: 383 calories, 20 g protein, 5 g fiber, 10 g fat, 4 g saturated fat, 511 mg sodium

From: Newsday; distributed by McClatchy-Tribune Information Services.

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Tuesday, May. 26, 2009

Farfalle with Asparagus and Three Cheeses

By Loretto J. Hulse, Herald staff writer