Recipe

		Three-Cheese Penne with Ricotta, Asparagus and Cherry Tomatoes
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

16 ounces penne pasta

1 1/2 pound asparagus, trimmed and cut diagonally into 2-inch pieces

4 tablespoons olive oil

4 garlic cloves, minced

2 cup cherry tomatoes, halved

1 teaspoon salt

2 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup chopped fresh basil

Bring a large pot of salted water to a boil. Add the pasta and cook until almost tender, about 7 minutes. Add the asparagus and cook, stirring occasionally, until the pasta and asparagus are tender, about 3 minutes. Drain, reserving 1/4 cup of the cooking liquid. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and salt and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the ricotta and the reserved cooking liquid until creamy. Add the pasta mixture, mozzarella, Parmesan and basil and toss until well mixed. Serve at once.