The easiest way to eat the farmers’ market before summer’s over.
Bright, creamy, and ready in minutes, this pasta dish is the weeknight upgrade you’ve been craving. Fresh asparagus adds crunch, ricotta keeps things luscious, and lemon ties everything together. It’s quick enough for busy nights, yet impressive enough to serve on weekends.
Lemon Ricotta Pasta with Asparagus
Ingredients
- 8 oz pasta, of your choice
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup ricotta cheese
- 1 whole lemon, zest and juice
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1/4 cup Parmesan cheese, grated
Instructions
- Boil water in a large pot. Add pasta and cook according to the instructions on the package. Drain and place aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until it becomes aromatic, about 1 to 2 minutes.
- Introduce the asparagus pieces to the skillet. Cook them until they are tender yet crisp, which should take about 5 minutes.
- Mix in the previously cooked pasta with ricotta, lemon zest, and lemon juice into the skillet. Stir thoroughly to combine.
- Add grated Parmesan cheese, and stir continuously until the pasta is evenly coated and the mixture is heated through.
- Serve the pasta in bowls, topped with additional grated Parmesan and a light sprinkle of freshly grated lemon zest.
Keywords: Dinner, Pasta, Vegetarian, Quick, Creamy, Lemon, Asparagus
Spice Rack: Salt, Pepper
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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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