Penne with Asparagus Peas Prosciutto and Ricotta

Directions

• Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water. Set aside..
• Sauté Asparagus and Peas: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the chopped asparagus and frozen peas to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes. Season with salt and pepper to taste.
• Add Prosciutto: Add the chopped prosciutto to the skillet with the asparagus and peas. Cook for an additional 2-3 minutes, allowing the prosciutto to crisp up slightly.
• Combine Pasta and Vegetables: Add the cooked penne pasta to the skillet with the vegetables and prosciutto. Toss everything together gently until well combined.
• Add Ricotta and Lemon: In a small bowl, mix the ricotta cheese with the lemon zest and lemon juice until smooth. Add the ricotta mixture to the skillet with the pasta and vegetables. If the pasta seems dry, add some of the reserved pasta cooking water to loosen it up and create a creamy sauce.
• Adjust Seasoning: Taste the pasta and adjust the seasoning with salt and pepper as needed.
• Serve: Divide the Penne with Asparagus, Peas, Prosciutto, and Ricotta among serving plates. Sprinkle with grated Parmesan cheese and torn fresh basil leaves for garnish, if desired.
• Enjoy: Serve this delicious pasta dish hot, savoring the combination of tender asparagus, sweet peas, salty prosciutto, creamy ricotta, and zesty lemon. It’s a perfect harmony of flavors in every bite! Buon appetito!