Orecchiette with Asparagus, Ricotta, and Prosciutto

Recipe by: Diane Rossen Worthington | from Seriously Simple: Easy Recipes for Creative Cooks

Cookstr

Course: Main Course

Total Time: Under 15 Minutes

Skill Level: Moderate

Cost: Moderate

orecchiette-with-asparagus-ricotta-and-prosciutto

Photo by: Joseph De Leo

Orecchiette, which means “little ears” in Italian, are just the right shape for this dish. The sauce, delicate yet packed with garlic, red pepper essence, and a zesty undertone of lemon, is a very easy preparation for pasta-lovers. This is excellent served in the spring when asparagus are young and bursting with flavor. You don’t need to peel the spears if they are thin. Begin with Belgian Endive Salad with Pears, Gorgonzola, and Pecans and serve biscotti and sorbet for dessert.

Yield: Serves 4 to 6

INGREDIENTS

1 pound dried orecchiette pasta

sauce:

2 tablespoons olive oil
1 pound thin asparagus, trimmed and cut into 2-inch pieces
5 garlic cloves, minced
½ to ¾ teaspoon red pepper flakes (to taste)
½ cup vegetable or chicken broth
1 cup low-fat ricotta cheese
Grated zest of 1 lemon
3 ounces prosciutto, chopped
Salt and freshly ground black pepper to taste

Freshly grated Parmesan cheese for serving (optional)

Directions

1. In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente.

2. Meanwhile, make the sauce: In a large, deep skillet, heat the olive oil over medium-high heat. Add the asparagus and sauté, tossing with tongs, for about 3 minutes, or until slightly softened. Add the garlic and red pepper flakes and cook 1 minute, making sure the garlic does not burn. Lower the heat and add the broth, ricotta, lemon zest, and prosciutto. Stir to combine well. Season with salt and pepper.

3. Drain the pasta, reserving ½ cup of the pasta water. Add the pasta to the ricotta mixture. If it is too dry, add a bit of the pasta water to moisten. Toss to combine. Serve in shallow pasta bowls and pass Parmesan cheese, if desired.

Advance Preparation:

The sauce may be prepared up to 1 hour ahead and covered. Reheat gently.

The clever cook could:

1. Omit the prosciutto for a vegetarian version; substitute a chopped, sautéed portobello mushroom.

2. Use fusilli, penne, or bow-tie pasta.

3. Substitute broccoli florets for the asparagus.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings, 1/8 teaspoon of added salt per serving, and does not include optional Freshly grated Parmesan cheese for serving.

Calories 433kcal (22%)

Calcium 153mg (15%)

Vitamin C 6mg (10%)

Vitamin A 76mcg RAE (3%)

Potassium 479mg

Magnesium 62mg

Protein 21g

Sugar 4g

Fiber 4g

Total Carbohydrate 64g

Cholesterol 23mg (8%)

Sodium 759mg (32%)