• Bring a large pot of salted water to a boil. In a small bowl, whisk together ricotta, lemon juice, Parmesan, parsley, olive oil, lemon zest, salt and pepper. Set aside.

  • Add penne to boiling water and cook for 7 minutes or until tender. Add asparagus to pot for final 3 minutes of cooking time. Set aside 1 cup pasta water, then drain pasta mixture and place in serving bowl.

  • Add ricotta mixture and bacon to serving bowl and stir well to combine, adding reserved pasta water by the 1/4 cupful if necessary. Serve immediately.

Nutrition Facts

360 calories; 10 g total fat; 4 g saturated fat; 326 mg sodium. 47 g carbohydrates; 2 g fiber; 18 g protein;