To fully appreciate the flavor of food, the ideal is to take advantage of the beautiful season that is blooming to make recipes with the vegetables that Mother Nature offers us! Spring is the season for asparagus, so I propose pasta with a special sauce: do not miss the creamy pasta with asparagus and seasoned ricotta!
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Identity Card of the Recipe
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Ingrediants
- 280 g of pasta
- 500 g of white asparagus
- 1 clove of garlic
- Half a glass of dry white wine
- Q.b. of salt
- Q.b. of pepper
- 1 sprig of parsley
- 30 g of seasoned ricotta
- 2 tablespoons of extra virgin olive oil
Materials Needed
Preparation
- First, devote yourself to cleaning the asparagus. Wash the asparagus (white or green) and remove the hard and woody base. Remove the asparagus tips and cut the remaining part of the stem into pieces. Blend the pieces of the stem (raw) until you get a cream.
- Pour two tablespoons of extra virgin olive oil in a saucepan and flavor with a clove of garlic. When the oil is fragrant, add the raw asparagus cream, season with salt and pepper and deglaze with white wine. Raise the heat to evaporate the wine alcohol, then cover the saucepan with the lid and cook for one ten minutes.
- Meanwhile, pour the water into a saucepan and bring to a boil.
- When the water boils, add salt and add the semolina pasta. Cook for the time recommended in the package (7 minutes, in our case).
- At the same time, add the asparagus tips to the cream, and cook until the pasta is ready.
The right variants
As an alternative to white asparagus, you can use green ones. If the asparagus are very thin, it is possible to avoid peeling by blending them directly with the peel, after washing them in water and baking soda.
In this recipe we used colored pasta, but it is also possible to use gluten-free pasta or wholemeal pasta.- Drain the pasta al dente and flavor with the asparagus sauce, finishing with freshly chopped parsley. Serve the asparagus pasta with a generous amount of grated seasoned ricotta.
Alice's comment - PersonalCooker
This super creamy pasta is a delight! If you liked the idea of preparing the sauce by blending the asparagus, you can use it to prepare risotto or to enrich béchamel and season lasagna: the asparagus pie is fantastic!Nutritional values and Health Comment on the recipe
ATTENTION! Due to the lack of some chemical values it is not possible to offer a detailed nutritional translation.
Pasta with Asparagus is a recipe that can be included among the first courses.
It should have a low energy intake (when cooked, about 115-120kcal / 100g), supplied mainly by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates should tend to be complex, monounsaturated fatty acids, peptides with medium and low biological value.
Cholesterol would seem irrelevant and fiber elevated.
Pasta with Asparagus could be part of the diet against overweight and metabolic diseases, but in adequate portions.
It is advisable to limit its consumption in case of type 2 diabetes mellitus and hypertriglyceridemia.
It is contraindicated for lactose and gluten intolerance.
It is suitable for the vegetarian philosophy (if there is no trace of animal rennet in the ricotta) but not for the vegan one.
The average portion of cooked food could be 250-350g.
