Asparagus And Orange Linguine
|Part skim ricotta cheese||2 Cup (32 tbs)|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Grated orange peel||2 Tablespoon|
|Olive oil||2 Teaspoon|
|Sliced green onions||1 Cup (16 tbs)|
|Grated ginger root||1 1⁄2 Tablespoon|
|Orange||1 Medium, peeled and sectioned|
In a blender or small food processor, blend or process the ricotta cheese, milk, yogurt and orange peel until smooth; set aside.
Bring a large saucepan of water to a boil.
Add the linguine.
Slightly reduce the heat.
Boil, uncovered, for 9 to 11 minutes or until the linguine is tender but firm.
Drain, rinse with hot water and drain again.
Meanwhile, break off and discard the tough portions of the asparagus stems.
Slice the asparagus into 2" pieces.
Add the oil to a large no-stick skillet and heat over medium-high heat.
Add the asparagus, onions and ginger.
Cook and stir for 4 to 5 minutes or until the asparagus is crisp-tender.
Stir in the cheese mixture.
Cook for 2 to 3 minutes more or until heated through, stirring occasionally.
Add the linguine and oranges to the skillet.
Gently toss until coated.