Pasta with Sugar Snap Peas Asparagus Ricotta and Brown Butter
Bright, fresh, and deeply satisfying, this Pasta with Sugar Snap Peas, Asparagus, Ricotta, and Brown Butter is the perfect dish to celebrate seasonal produce. Tender asparagus and crisp sugar snap peas add vibrant flavor and texture, while creamy ricotta and nutty brown butter create an indulgently silky sauce that clings to al dente pasta. A pop of fresh lemon juice and a sprinkle of grated Parmesan cheese elevate the dish with a zesty finish, while a garnish of fragrant basil ties it all together. This quick and easy 35-minute recipe is ideal for a weeknight dinner, offering a harmonious blend of simple ingredients and rich, complex flavors. It's a must-try for pasta lovers looking to incorporate hearty vegetables and gourmet touches into their meals!
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Recipe Information
Ingredients
- 12 oz Pasta (such as fettuccine, linguine, or pappardelle)
- 1 cup Sugar snap peas, trimmed
- 1 cup Asparagus, trimmed and cut into 2-inch pieces
- 4 tbsp Unsalted butter
- 1 cup Ricotta cheese
- 1 cup Reserved pasta water
- 1 tbsp Fresh lemon juice
- 1 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 0.25 cup Fresh basil leaves, chopped
- 1 tbsp Olive oil
Instructions
Bring a large pot of salted water to a boil.
Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta is cooking, heat a large skillet over medium heat.
Add 1 tablespoon of olive oil and sauté the asparagus and sugar snap peas for about 3-4 minutes, or until tender but still bright green. Set aside.
In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma, about 4-5 minutes. Remove from heat and set aside.
In the same pot used to cook the pasta, combine the drained pasta with the sautéed vegetables.
Add the browned butter, ricotta cheese, and 1/2 cup of the reserved pasta water. Stir until the ricotta is evenly distributed and creates a light, creamy sauce. Add more pasta water as needed to thin the sauce to your desired consistency.
Stir in the grated Parmesan cheese, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
Divide the pasta among serving plates and top with fresh basil. Garnish with additional grated Parmesan, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 13.0 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2103 mg | 162% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
