8ouncesasparagustrimmed and cut into 2-inch pieces
1lemonzested, about 1 tablespoon
½lemonjuiced, about 1-2 tablespoons
2cupswhole milk ricotta cheese
½-1cupreserved pasta water
½teaspoon red pepper flakes
Bring a large pot of salted water to a boil and cook pasta according to package directions, until al dente. Make sure to reserve ½-1 cup of the pasta water after cooking.
Heat butter in a large skillet over medium-high heat until melted. Add the cut asparagus and cook for about 5 minutes, tossing occasionally.
Next, add minced garlic to the skillet and cook until fragrant, about 1 minute. Season with ½ teaspoon salt, lemon zest and lemon juice.
When the pasta is done, add it to the skillet with the asparagus and add in the ricotta cheese, black pepper and parmesan cheese. Turn off the heat and toss the pasta with the cheese until well coated. If the sauce seems too dry and clumpy, add in the reserved pasta water, about ¼ cup at a time until it is creamy.
Serve hot with more fresh cracked black pepper and red pepper flakes, if desired.
Simple Lemon Ricotta Pasta
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.