Our Asparagus, Lemon & Ricotta Pasta anytime dish is the perfect complement to fresh, springtime asparagus. Try using goat cheese, instead of ricotta, as a variation. The Asparagus, Lemon & Ricotta Pasta recipe involves a creamy, tasty, quick-and-easy presentation for your next kitchen creation!
- SERVES: 4-6
- LEVEL: Easy Weeknight
- Bring a large pot of salted water to a boil. Cook pasta for al dente texture, according to package instructions. About 3 minutes before it is done, add asparagus. Drain pasta and asparagus. Reserve 1 cup of pasta water for finishing.
- In a large bowl, combine olive oil, lemon zest, tarragon and ricotta. Add hot pasta and asparagus to the bowl. Toss until thoroughly combined, adding 1 cup of pasta water to smooth sauce. Season with salt and pepper to taste.