Description
A light and vibrant spring pasta dish featuring fresh or dried pasta tossed with tender blanched asparagus and a creamy, tangy lemon ricotta sauce. Enhanced with garlic, Parmesan, and fresh herbs, this quick 25-minute recipe offers a perfect balance of flavors and textures, ideal for a fresh seasonal meal.
Ingredients
Pasta and Vegetables
- 12 ounces fresh or dried pasta (fettuccine, linguine, or spaghetti)
- 1 bunch asparagus (about 1 pound), trimmed and cut into 2-inch pieces
Sauce and Seasoning
- 1 cup whole milk ricotta cheese
- Zest and juice of 1 large lemon
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- A handful of chopped fresh basil or parsley (optional)
Instructions
- Blanch Asparagus: Bring a large pot of salted water (about 4 quarts) to a boil. Add the trimmed asparagus pieces and blanch them for 2 minutes until they turn bright green and are slightly tender. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process, then drain and set aside.
- Cook Pasta: Using the same boiling water, cook the pasta according to package instructions until al dente — typically 8-10 minutes for dried pasta or 2-3 minutes for fresh pasta. Before draining, reserve 1 cup of the pasta cooking water.
- Prepare Ricotta Sauce: While the pasta cooks, whisk together the ricotta cheese, lemon zest, lemon juice, minced garlic, and half of the grated Parmesan cheese in a bowl. Season the mixture with salt and black pepper to taste.
- Sauté Asparagus: Heat the extra virgin olive oil in a large skillet over medium heat. If using, add the red pepper flakes and sauté briefly to release their flavor. Add the blanched asparagus pieces and cook for 2-3 minutes until warmed through and fragrant.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the asparagus. Reduce the heat to low. Spoon in the ricotta mixture and gently toss the pasta, gradually adding reserved pasta water a little at a time to create a silky sauce that coats the noodles evenly. This process should take about 2-3 minutes. Adjust seasoning with additional salt and pepper as needed.
- Finish and Serve: Remove the skillet from heat and stir in the remaining Parmesan cheese and chopped fresh basil or parsley if using. Serve the pasta immediately, offering extra Parmesan cheese on the side for sprinkling.
Notes
- Blanching the asparagus brightens its color and keeps it crisp-tender.
- Adjust the amount of reserved pasta water to achieve your preferred sauce consistency.
- Fresh herbs like basil or parsley add a fresh note but can be omitted if unavailable.
- Red pepper flakes add a subtle heat but are optional.
- Use whole milk ricotta for a creamier sauce; part-skim ricotta will work but may be less rich.
- Serve immediately as the ricotta sauce is best enjoyed fresh and creamy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
