Lemon pasta with ricotta and asparagus

Savory recipes Spring Under 30 minutes Difficulty level: Easy Casserole

Prep time

15 minutes

Cooking time

15 minutes

Serves

4 people

A fresh, gourmet dish for sunny days
This recipe combines soft & creamy ricotta cheese with fresh, tangy lemons and wonderfully crunchy asparagus. Quick and easy to prepare, this light pasta dish is perfect for a simple yet tasty meal with family or friends.

Method

Wash the lemons, then grate the zest and squeeze the lemon juice.
Mix the lemon zest with the ricotta cheese.
In a skillet, sauté the asparagus (cut into spears) with a drizzle of olive oil.
Cook the pasta in a pot of well-salted water (10 g of salt per L, or around 2 tsp per quart). Drain the pasta about 3 minutes before the package's recommended cooking time. Save the cooking water.
In a hot skillet, combine the ricotta mixture, the partially cooked pasta, and 2 to 3 ladles of the saved pasta water. Cook the pasta until it is "al dente" and well coated in the sauce, then add the sautéed asparagus.
Plate the pasta, and garnish with a few fresh basil leaves.
Serve immediately.