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–+ servings

Creamy Lemon Ricotta Pasta with Asparagus

A whole container of ricotta cheese turns into a creamy, dreamy, easy sauce.
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Servings: 6
Calories: 493
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound dried pasta, preferably spaghetti
  • 1 tablespoon olive oil
  • 1 bunch asparagus (about 1 pound), woody ends trimmed and cut crosswise into 1-inch pieces (about 3 cups)
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt, divided, plus more as needed
  • 1/4 teaspoon freshly grated black pepper, plus more for garnish
  • 1 (about 15-ounce) container whole-milk ricotta cheese (about 2 cups)
  • 2 ounces Parmesan cheese, finely grated (about 1/2 cup), plus more for serving
  • Finely grated zest of 1 medium lemon (2 teaspoons), plus more for garnish
  • 3 tablespoons freshly squeezed lemon juice (1 medium lemon)

Method
 

  1. Bring a large pot of salted water to a boil in a Dutch oven or large pot. Add 1 pound dried spaghetti and cook according to package directions for al dente. Reserve 1 1/2 cups of the pasta water. Drain the pasta.
  2. Heat 1 tablespoon olive oil in the same Dutch oven over medium heat until shimmering. Add 1 bunch chopped asparagus, 4 minced garlic cloves, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook until the asparagus is bright green and crisp-tender, 1 to 3 minutes. Remove the Dutch oven from the heat.
  3. Add 1 (about 15-ounce) container whole-milk ricotta cheese, 1 cup of the reserved pasta water, 2 ounces finely grated Parmesan cheese, the finely grated zest of 1 medium lemon, 3 tablespoons lemon juice, and the remaining 1/2 teaspoon kosher salt. Stir until the ricotta is melted and the sauce is creamy.
  4. Add the spaghetti and toss to coat. If you'd like a thinner sauce, toss in more pasta water a few tablespoons at a time. Taste and season with more kosher salt as needed. Garnish with more grated Parmesan cheese, freshly ground black pepper, and lemon zest if desired.
  5. Recipe Notes

Nutrition

Calories: 493kcalCarbohydrates: 67.2gProtein: 22.3gFat: 15gSaturated Fat: 7.7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 557.6mgPotassium: 350mgFiber: 4.1gSugar: 3.9gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure your pasta is perfectly al dente, taste it a minute or two before the package instructions suggest; it should have a slight bite to it.
  • Prevent a dry sauce by reserving plenty of pasta water; add it gradually until you reach your desired creaminess when mixing in the ricotta.
  • If you're short on ricotta, substitute with mascarpone for a similar creamy texture, or use cottage cheese for a lighter option—just blend it until smooth.
  • For the best flavor, zest the lemon before juicing it; this way, you can maximize the aromatic oils from the peel without wasting any zest.
  • Store leftovers in an airtight container in the fridge for up to 3 days; when reheating, add a splash of reserved pasta water and warm gently over low heat to maintain creaminess.

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