Description

Light and creamy pasta tossed with tender asparagus, ricotta, lemon zest, and fresh herbs for a refreshing spring or summer meal.

Ingredients

Scale

12 oz pasta (fusilli, penne, or spaghetti)

1 lb fresh asparagus, trimmed and cut into 2-inch pieces

1 cup whole milk ricotta cheese

2 tbsp extra virgin olive oil

2 garlic cloves, minced

1 tsp lemon zest

1/4 cup grated Parmesan cheese, plus extra for serving

2 tbsp fresh basil or parsley, chopped

salt, to taste

freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions.

2. Reserve 1 cup of pasta water, then drain pasta and set aside.

3. Heat olive oil in a large skillet over medium heat and sauté garlic for 30 seconds until fragrant.

4. Add asparagus to the skillet, season with salt and pepper, and sauté for 4–5 minutes until crisp-tender.

5. In a bowl, whisk together ricotta, lemon zest, 2 tablespoons of reserved pasta water, and Parmesan until smooth.

6. Add cooked pasta to the skillet, pour ricotta mixture over the top, and toss gently over low heat until evenly coated, adding more pasta water if needed.

7. Remove from heat and stir in chopped herbs.

8. Divide among plates, garnish with extra Parmesan, lemon zest, and cracked pepper, and serve immediately.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: main course
Method: sauté
Cuisine: italian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3
Sodium: 350
Fat: 14
Saturated Fat: 6
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 60
Fiber: 4
Protein: 15
Cholesterol: 30

Keywords: asparagus, ricotta, pasta, creamy, spring, summer, vegetables, easy, recipe