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Delightful vegetarian Ricotta Lemon Asparagus Penne

A simple vegetarian pasta dish that packs a big flavor and taste that makes you go back for seconds!


  • 1 package Tinkyada Brown Rice Pasta Penne

  • 1 cup Asparagus, cut to 2 inch

  • 1 tsp vegetable oil of choice

  • 1 tbsp chopped garlic

  • ½ medium onion, thinly sliced

  • 1/2 cup ricotta cheese

  • 1/3 cup parmesan cheese

  • 1/3 cup cream

  • 3 tbsp fresh lemon juice

  • 1 tsp lemon zest, grated

  • 3 tbsp pine nuts, toasted (optional)

  • Salt and pepper to taste


  1. Bring a large pot of water to a boil and cook Tinkyada Brown rice pasta Penne according to package directions. Rinse with cold water, drain, and set aside.

  2. Add oil to a large skillet and saute the asparagus for 2 minutes. Add the garlic and onion and saute over low heat until fragrant. Turn off the heat. Add the ricotta cheese, cream, lemon juice, parmesan cheese, and salt and pepper to taste.

  3. Add the cooked pasta into the sauce and mix until well-coated.

  4. Top with toasted pine nuts and parmesan cheese.

  5. Enjoy!


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