aimee found this recipe for penne pasta with ricotta & asparagus in the nytimes. she made it last week & i enjoyed it, even though i've never really liked ricotta before. i made it yesterday & adapted the original recipe a bit (whole wheat pasta instead of normal, added broccoli, crushed red peppers, minced garlic, replaced skim ricotta with whole, etc). i liked hers cold, but i think the skim ricotta sets up differently, so this is served best heated. the parmesan cheese melts nicely when heated and the asparagus & broccoli are cooked perfectly so they still have bite to them.
the picture makes it look like gross mush, but i assure you it's lovely.
3 comments:
looks like gross mush to me.
USE CAPS.
LNP house style dictates that you use caps. Welcome anyways.
Post a Comment