Lemon Ricotta Pasta with Asparagus
A refreshing and creamy dish that combines the tartness of lemon with the richness of ricotta cheese for a perfect spring meal.
Ingredients
Main Ingredients
- 8 oz Pasta of your choice Use spaghetti, penne, or any other favorite type.
- 1 cup Ricotta cheese Can be substituted with cottage cheese for a lighter option.
- 1 cup Asparagus Trimmed and cut into pieces.
- 1 Lemon Zested and juiced for maximum flavor.
- 2 tablespoons Olive oil Use extra virgin for the best taste.
- Salt and pepper Adjust according to preference.
- Parmesan cheese Shaved or grated.
- Fresh basil For garnish (optional). Add for extra freshness.
Instructions
Cooking
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the asparagus and sauté until tender, about 3-4 minutes.
- In a bowl, mix ricotta cheese, lemon zest, lemon juice, salt, and pepper until well combined.
- Add the cooked pasta to the skillet with asparagus. Pour the ricotta mixture over the pasta and toss to combine.
- Serve warm, topped with Parmesan cheese and fresh basil if desired.
Notes
Use freshly squeezed lemon juice for the best flavor and modify cooking times according to the type of pasta. For added depth, consider roasting the asparagus.