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Penne with Ricotta and Asparagus
- 1 1/4 pound thick asparagus, woody ends trimmed
- 1 lb penne pasta
- 1 clove garlic, peeled and mashed
- 15 oz ricotta cheese
- 2 Tbsp olive oil
- 2/3 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper
Directions:View on Simply Recipes
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