Lemon Ricotta Pasta with Asparagus
Nothing beats fresh asparagus from your garden or farmer's market. Even if you grab a bunch from the grocery store, it pairs deliciously in this Lemon Ricotta Pasta dish. This makes for a tasty Meatless Monday dinner full of flavor—you'll love the mixture of cheese in this recipe!
Servings 5
Ingredients
- 12 ounces whole-wheat egg noodles the kind usually used in soups and stews!
- 1 small bunch asparagus trimmed and cut into 1" pieces
- 1/2 cup reserved pasta water don't dump it all down the drain!
- 8 ounces ricotta cheese fresh, if possible
- 1 cup freshly grated parmesan cheese
- 1 lemon zested and juiced
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh basil leaves sliced
Instructions
- Cook the pasta according to the package directions and when there are two minutes left on the timer, throw the chopped asparagus in with the pasta to boil. When done, reserve 1/2 cup of pasta water and drain noodles and asparagus.
- In a medium bowl, mix together the ricotta, parmesan, lemon zest, juice, salt, and red pepper. Mix in the reserved boiling hot pasta water into the cheese mixture and stir to help loosen it up.
- Dump the drained noodles, asparagus, and cheese mixture back into the hot pot and stir to combine. Fold in the fresh basil and serve.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Lemon Ricotta Pasta with Asparagus
Amount Per Serving
Calories 451
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 98mg33%
Sodium 595mg26%
Potassium 457mg13%
Carbohydrates 56g19%
Fiber 5g21%
Sugar 4g4%
Protein 25g50%
Vitamin A 1254IU25%
Vitamin C 17mg21%
Calcium 371mg37%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.