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Creamy Lemon Ricotta Pasta Recipe with Tender Asparagus and Fresh Basil

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A quick and easy pasta dish featuring creamy ricotta, bright lemon, tender asparagus, and fresh basil. Perfect for a light, comforting weeknight meal.

Ingredients

Scale
  • 12 ounces spaghetti, linguine, or fettuccine pasta
  • 1 cup whole milk ricotta cheese (240 g)
  • Juice and zest of 1 large lemon (about 2 tablespoons juice)
  • 1 bunch asparagus (about 1 pound or 450 g), trimmed and cut into 2-inch pieces
  • ¼ cup fresh basil leaves, chopped or torn
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ½ cup freshly grated Parmesan cheese (50 g), optional
  • Salt to taste
  • Freshly cracked black pepper to taste
  • Pinch of red pepper flakes, optional

Instructions

  1. Rinse and trim asparagus, cutting into 2-inch pieces. Set aside.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente, about 8-9 minutes or according to package instructions. Reserve 1 cup (240 ml) of pasta cooking water before draining.
  3. In the last 2 minutes of pasta cooking, add asparagus pieces to the boiling water to blanch.
  4. Drain pasta and asparagus together in a colander. Return to pot or large bowl.
  5. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
  6. Lower heat to medium-low. Add lemon zest, lemon juice, and ricotta cheese to the skillet. Stir gently to combine and warm through. Add about ¼ cup (60 ml) reserved pasta water to loosen the sauce.
  7. Add drained pasta and asparagus to the skillet. Toss gently to coat pasta evenly. Add more pasta water as needed for creamy consistency.
  8. Stir in Parmesan cheese, salt, pepper, and red pepper flakes if using. Remove from heat and fold in fresh basil.
  9. Divide pasta among plates, adding extra basil or Parmesan on top if desired. Serve immediately.

Notes

Do not overheat the ricotta to avoid curdling; keep heat low and stir gently. Use reserved pasta water to adjust sauce consistency. Add basil at the end to preserve fresh flavor. For dairy-free, substitute ricotta with plant-based alternative or silken tofu. For gluten-free, use gluten-free pasta.

Nutrition

Keywords: lemon ricotta pasta, asparagus pasta, creamy pasta, quick pasta recipe, spring pasta, vegetarian pasta

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