Orecchiette with Asparagus, Ricotta, and Prosciutto

• 1 pound dried orecchiette pasta

Sauce:

• 2 tablespoons olive oil
• 1 pound thin asparagus, trimmed and cut into 2-inch pieces
• 5 garlic cloves, minced
• 1/2 to 3/4 teaspoon red pepper flakes (to taste)
• 1/2 cup vegetable or chicken broth
• 1 cup low-fat ricotta cheese
• Grated zest of 1 lemon
• 3 ounces prosciutto, chopped
• Salt and freshly ground black pepper to taste

• Freshly grated Parmesan cheese
  
  

  1. In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente.

  2. Meanwhile, make the sauce: In a large, deep skillet, heat the olive oil over medium-high heat. Add the asparagus and sauté, tossing with tongs, for about 3 minutes, or until slightly softened. Add the garlic and red pepper flakes and cook 1 minute, making sure the garlic does not burn. Lower the heat and add the broth, ricotta, lemon zest, and prosciutto. Stir to combine well. Season with salt and pepper.

  3. Drain the pasta, reserving ½ cup of the pasta water. Add the pasta to the ricotta mixture. If it is too dry, add a bit of the pasta water to moisten. Toss to combine. Serve in shallow pasta bowls and pass Parmesan cheese, if desired.

  Advance Preparation:

  The sauce may be prepared up to 1 hour ahead and covered. Reheat gently.

  The clever cook could:

  1. Omit the prosciutto for a vegetarian version; substitute a chopped, sautéed portobello mushroom.

  2. Use fusilli, penne, or bow-tie pasta.

  3. Substitute broccoli florets for the asparagus.