Asparagus and Ricotta Pasta

Ingredients

• Asparagus

  raw

  1 lb or 453g

• Ricotta cheese

  part-skim milk

  1 cup or 248g

• Whole wheat pasta

  dry

  12 oz or 340g

• Olive oil

  1 tbsp or 14g

• Nutmeg

  ground

  ¼ tsp or 0.6g

• Salt

  table

  1 dash or 0.4g

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for 5-7 minutes, or until tender and slightly crisp.
3. In a large mixing bowl, combine the cooked pasta, sautéed asparagus, ricotta cheese, remaining tablespoon of olive oil, ground nutmeg and salt to taste. Toss until well combined and the pasta is evenly coated.
4. Serve immediately, garnished with additional ricotta or a drizzle of olive oil if desired.