This Lemony Asparagus Ricotta Pasta is a dream! Creamy, zingy and so easy to make, it comes together in minutes and is definitely THE perfect summer dish. This is light on ingredients and effort but BIG on flavour, making it a definite favorite in our house. Just add a glass of chilled white.
Happy weekend, everyone!
1 tbsp extra virgin olive oil
3 cups (12,6oz., 350g) fresh green asparagus
2 cloves garlic, minced
½ tsp coarse sea salt, more to taste
freshly ground black pepper
1 cup (250g) ricotta
juice of one large lemon
¼ cup (25g) freshly shaved parmesan
400 g (14oz.) spaghetti
Cook your spaghetti according to the package instructions until it is al dente. Note: you will need to retain 1/3 cup (80ml) of the pasta water.
In the meantime, remove the bottom inch of the asparagus stalks and discard. Cut what remains of the stalks into inch long pieces, leaving the tips whole.
Warm a tablespoon of olive oil in a large pan on medium high heat. Add the minced garlic and asparagus and sautée until tender. Add 1/3 cup of the retained pasta water and stir.
Remove from the heat.
In a large bowl, mix together ricotta and lemon juice. Add the spaghetti and asparagus (set a few asparagus tips aside as garnish) and mix until the spaghetti is well coated with the ricotta mix.
Add plenty of freshly ground black pepper and more salt to taste.
Divide into bowls.
Garnish with the freshly shaved parmesan and the remaining asparagus tips. Serve immediately.