For all of our gluten-free clients (including myself) here is one of my favs!
Ingredients:
1 16-oz bag rice pasta( penne or rigatoni)
2 tsp. olive oil
1 lb. asparagus, trimmed and cut into 1-inch diagonal pieces
2 bunches scallions, trimmed and coarsely chopped
3/4 cup part skim ricotta or low fat cottage cheese
2 tsp. freshly grated lemon rind
S&P (or Mrs. Dash's)
1/4 cup slivered fresh basil
Directions:
Cook pasta according to instructions on package. In a large sauté pan heat oil and saute asparagus and scallions until vegetables are tender, about 5 minutes.
Drain penne and return to cooking pot. Add ricotta cheese and lemon rind and toss. Add vegetables and stir. Fold in seasonings and basil. Serve immediately.
Serves 4
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