Pasta With Asparagus, Arugula and Ricotta
By
MARTHA ROSE SHULMAN
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This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers’ markets.3/4 pound thin asparagus, woody ends snapped off, cut into 1-inch lengths Salt 3/4 pound penne, fusilli or bow-tie pasta.
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Online, ‘a Reason to Keep on Going’
By
BENEDICT CAREY
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Like many older people, Paula Rice of Island City, Ky., has grown isolated in recent years. Her four grown children live in other states, her two marriages ended in divorce, and her friends are scattered. Most days, she does not see another person.
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