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Creamy Lemon Ricotta Pasta Recipe with Roasted Asparagus and Peas

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A quick and easy creamy lemon ricotta pasta with roasted asparagus and peas, perfect for light dinners or spring meals. This dish combines bright lemon zest, smooth ricotta, and fresh veggies for a satisfying yet light pasta experience.

Ingredients

Scale
  • 12 oz (340 g) pasta (fettuccine, linguine, or penne)
  • 1 cup (240 g) whole milk ricotta cheese
  • 1 bunch (about 1 lb or 450 g) asparagus, trimmed and cut into 2-inch pieces
  • 1 cup (150 g) frozen peas, thawed
  • Zest and juice of 1 large lemon
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ½ cup (50 g) freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • Red pepper flakes (optional, a pinch)
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the trimmed asparagus with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes until tender and slightly caramelized.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (about 9-11 minutes). Reserve 1 cup (240 ml) of pasta water before draining.
  3. While pasta cooks, warm a large skillet over medium heat. Add remaining 1 tablespoon olive oil and sauté minced garlic for 1 minute until fragrant but not browned.
  4. Add thawed peas to the skillet. Cook for 2-3 minutes, stirring gently to warm through.
  5. Lower heat to medium-low. Stir in ricotta cheese, lemon zest, and lemon juice. Add about ½ cup (120 ml) of reserved pasta water gradually, stirring until you get a creamy, smooth sauce. Add more pasta water if needed to reach desired consistency.
  6. Add the drained pasta and roasted asparagus to the skillet. Toss everything together gently to coat the noodles evenly with the sauce.
  7. Sprinkle grated Parmesan cheese and red pepper flakes (if using). Toss again, seasoning with salt and pepper to taste.
  8. Serve immediately garnished with fresh basil or parsley if desired.

Notes

Do not overcook the pasta; al dente texture holds the sauce better. Roast asparagus at high temperature for caramelized flavor. Warm ricotta sauce on low heat to avoid curdling. Reserve pasta water to create a silky sauce. Toss gently to keep asparagus tender and peas whole.

Nutrition

Keywords: lemon ricotta pasta, creamy pasta, roasted asparagus, peas, easy pasta recipe, spring pasta, vegetarian pasta

Find it online: https://tempotaste.com/creamy-lemon-ricotta-pasta-recipe-with-roasted-asparagus-and-peas-easy-and-delicious/