Penne Pasta with Asparagus and Ricotta Cheese

1 (14 1/2 ounce) box of fiber-enriched penne pasta
1 lb trimmed asparagus, cut into 2-inch diagonal pieces
2 tsp freshly minced garlic
1 cup low-fat ricotta cheese
1 Tbsp extra virgin olive oil
1/4 cup reduced-fat grated Parmesan cheese (the kind in the plastic container)
salt and pepper to taste
crushed red pepper flakes to taste

Cook pasta according to package directions, omitting any oil or butter.

Two to four minutes before the pasta is done, add the asparagus to the water (2 minutes for thin spears, 4 minutes for thick). Before draining, reserve about 1 cup of the pasta water in a small bowl. Drain the pasta.

Meanwhile, add the garlic, ricotta and olive oil in a large serving bowl. As soon as the pasta is drained, mix in 1/3 cup of the reserved pasta water. Immediately add pasta and asparagus. Gently toss until the pasta and asparagus are coated with the cheese mixture. Season with salt and pepper. Gently toss again. Add more pasta water (no more than 1/4 cup at a time) if the mixture seems to dry. Sprinkle the Parmesan over the pasta and sprinkle with red pepper flakes if desired. Serve immediately.

Makes 6 servings (about 2 cups each)

calories 318
protein 15 g
carb 60 g
fat 7 g, sat fat 2 g
cholesterol 18 mg
fiber 9 g
sodium 183 mg