Green Asparagus Dream on Creamy Lemon Pasta
Dive into spring cuisine with this light and aromatic pasta dish. Tender green asparagus meets a silky lemon-ricotta sauce and fresh herbs. This quick meal will delight your palate and make the most of asparagus season.
Preparation
15 min.
Cook / Bake
20 min.
Servings
4
Calories
450 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 400 gGreen asparagus
- 300 gSpaghetti or your favorite pastaGluten
- 1 tbspOlive oil
- 2 clovesGarlic(minced)
- 1 unitLemon(juice and zest)
- 250 gRicotta cheeseMilch
- 50 gParmesan cheese(freshly grated)Milch
- 100 mlVegetable broth
- 2 tbspFresh parsley(chopped)
- 1 pinchSalt(to taste)
- 1 pinchBlack pepper(freshly ground, to taste)
Instructions
Wash the green asparagus, trim the woody ends, and cut into bite-sized pieces. Cook the pasta according to package directions in salted water until al dente. Reserve about 1 cup (240 ml) of the pasta water before draining.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
Add the asparagus pieces to the skillet and sauté for 5-7 minutes, until tender-crisp. Season with salt and pepper.
In a bowl, combine the ricotta cheese, lemon zest, lemon juice, grated Parmesan, and vegetable broth. Mix until smooth and creamy. Season with salt and pepper to taste.
Add the drained pasta and the creamy ricotta sauce to the skillet with the asparagus. Toss well to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Stir in the fresh chopped parsley. Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper if desired.
💡 Tipp
Varianten
- Add toasted pine nuts for extra crunch and flavor.
- Stir in cherry tomatoes during the last few minutes of cooking the asparagus.
- Top with grilled chicken or shrimp for a non-vegetarian option.
Ersatz & Alternativen
- Use whole wheat pasta for added fiber.
- Replace ricotta with mascarpone for an even richer sauce.
- Swap parsley for fresh basil or chives.
Aufbewahrung
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Einfrieren
Freezing is not recommended as the texture of the pasta and ricotta sauce may change upon thawing.
Nutrition per serving
Calories
450 kcal
Protein
22 g
Carbohydrates
55 g
Fat
17 g
Fiber
5 g
Recipe on TomTaste: https://tomtaste.com/recipe/green-asparagus-dream-on-creamy-lemon-pasta
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