Easy Lemon Ricotta Pasta with Asparagus
User Reviews
4.9
66 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
508 kcal
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Course
Main Course
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Cuisine
Italian
Easy Lemon Ricotta Pasta with Asparagus
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This EASY, 20 minute, lemon, ricotta pasta with asparagus is simple, fresh, and tastes like spring! The creamy cheese and pop of lemon is just what my heart desires this time of year. The best part? You only need one pot to make it!
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Ingredients
- 2 cloves garlic cut in quarters
- 1 pound asparagus cut into pieces and stems removed
- 1 pound campanelle farfalle pasta or other desired pasta
- ½ cup Parmigiano (parmesan cheese) about 1 ounce finely grated
- ⅓ cup olive oil
- ground black pepper
- Zest of 1 lemon plus more to taste
- 8 leaves fresh mint torn with hands to prevent them from getting brown- metal knives are harsh on fresh leaves
- 8 leaves fresh basil torn with hands to prevent them from getting brown
- **If you using dried herbs use 1 tablespoon of each since herbs are more potent when dried.
- 1 1/2 cups whole milk ricotta cheese
- Salt for pasta water
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Instructions
- Mix parmigiano cheese with zest of one lemon in a small bowl- set aside.
- Bring a large pot of salted water to boil. Add garlic to boiling water. Let boil 3 minutes. Add the cut asparagus to the boiling water and garlic. Add the pasta to the boiling water, garlic, and asparagus. Cook pasta according to package instructions- al dente. Reserve 1 cup pasta cooking water before straining.
- Strain the pasta, garlic and asparagus.
- Quickly add them back to the empty pot with 1/2 cup pasta cooking water, grated parmigiano and lemon zest mixture, olive oil, salt and freshly ground black pepper. Cook on medium heat for one minute (not more!), tossing constantly. Add a splash more cooking water if pasta looks too dry.
- Turn heat off, add half of the ricotta to the pasta mixture and stir to combine. Then add dollops of the remaining ricotta all over the top.
- Drizzle pasta with a small amount of olive oil, fresh ground black pepper, then squeeze lemon juice over the whole dish, sprinkle with mint and basil and finish with an extra sprinkling of parmigiano. Gently toss right before serving
Notes
- Use high quality whole milk ricotta cheese
- Wait to add the ricotta until the end
- Make sure to reserve enough pasta water to create the sauce
- Freshly grate the parmigiano and the lemon zest. Use a MICROPLANE for best results.
Nutrition Information
Show Details
Calories
508kcal
(25%)
Carbohydrates
61g
(20%)
Protein
19g
(38%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
27mg
(9%)
Sodium
175mg
(7%)
Potassium
379mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
859IU
(17%)
Vitamin C
5mg
(6%)
Calcium
222mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 27mg | 9% |
| Sodium | 175mg | 7% |
| Potassium | 379mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 859IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 222mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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