Penne with Asparagus Ricotta and Lemon
Bright, zesty, and creamy, Penne with Asparagus Ricotta and Lemon is a quick and elegant weeknight pasta dish that’s bursting with fresh flavors. Tender penne pairs beautifully with crisp-tender asparagus, while a velvety sauce made from ricotta, fresh lemon juice, and Parmesan elevates every bite. A hint of garlic and optional red pepper flakes bring a subtle kick, while lemon zest adds a sunny brightness that perfectly balances the richness of the cheese. Ready in just 30 minutes, this easy spring-inspired recipe is perfect for busy evenings yet sophisticated enough for entertaining. Garnish with fresh parsley and a drizzle of olive oil for a vibrant finishing touch that will make this dish the star of your table.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 pound asparagus
- 1 cup ricotta cheese
- 1 lemon
- 1 cup Parmesan cheese
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta cooks, prepare the asparagus by trimming the woody ends and cutting the spears into 1- to 2-inch pieces.
In a large skillet, heat the olive oil over medium heat. Mince the garlic cloves and sauté them in the oil for about 1 minute, until fragrant.
Add the asparagus to the skillet and season with salt, black pepper, and red pepper flakes (if using). Cook for 4-5 minutes, stirring occasionally, until the asparagus is tender but still crisp.
Zest the lemon and set aside. Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds.
In a mixing bowl, combine the ricotta cheese, half of the Parmesan cheese (reserve the rest for topping), lemon zest, and 2 tablespoons of lemon juice. Stir well to create a creamy mixture.
Add the drained pasta to the skillet with the asparagus. Pour in the ricotta mixture and stir to coat the pasta and asparagus evenly. If the sauce is too thick, gradually add reserved pasta water, 2 tablespoons at a time, until it reaches your desired consistency.
Taste the pasta and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Serve immediately, sprinkled with the remaining Parmesan cheese and fresh parsley. Optionally, drizzle with a bit of olive oil for extra flavor.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3264 mg | 142% | |
| Total Carbohydrate | 293.6 g | 107% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 10.6 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2048 mg | 158% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1977 mg | 42% | |
*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.
