Why You’ll Love This Recipe
This recipe combines the creamy richness of ricotta with the zing of fresh lemon and the earthy flavor of asparagus. The caramelized lemons bring out a lovely sweetness, while the basil provides a fragrant, herbal kick. The crunchy spicy breadcrumbs are the perfect contrast to the creamy pasta, and the dish comes together in under 30 minutes. It’s a fresh, satisfying pasta that everyone will love!
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup panko breadcrumbs
- 2 tablespoons roasted pistachios, chopped
- 1/2 teaspoon crushed red pepper flakes
- 12 ounces rigatoni pasta
- 1 bunch asparagus, cut into 1-inch pieces
- 2 tablespoons butter
- 1 lemon, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a skillet, heat olive oil over medium heat. Add breadcrumbs, pistachios, and red pepper flakes. Toast until golden brown, then set aside.
- Cook rigatoni pasta according to package instructions. Drain and set aside.
- In the same skillet, melt butter over medium heat. Add lemon slices and cook until caramelized, about 4-5 minutes.
- Add garlic to the skillet and cook for another minute until fragrant. Add asparagus and cook for 3-4 minutes until tender.
- Pour in the vegetable broth, scraping the bottom of the skillet to release any bits. Cook for 2 minutes to reduce the broth slightly.
- Stir in the ricotta and Parmesan, then add the cooked pasta, lemon slices, and fresh basil. Toss everything together until well combined.
- Season with salt and pepper to taste. Serve topped with spicy breadcrumbs.
Servings and timing
- Servings: 6
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Add protein: Toss in grilled chicken, shrimp, or sausage for a more filling meal.
- Use different greens: Try substituting asparagus with spinach or peas for a different flavor.
- Make it dairy-free: Use a dairy-free ricotta alternative and omit the Parmesan for a dairy-free version.
Storage/Reheating
- Storage: Store any leftover pasta in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet over low heat with a splash of water or olive oil to prevent it from drying out.
FAQs
1. Can I use a different type of pasta for this dish?
Yes, you can substitute rigatoni with any short pasta like penne, fusilli, or farfalle.
2. Can I make this recipe ahead of time?
This pasta is best enjoyed fresh, but you can prepare the sauce and toppings in advance and store them separately in the fridge. When ready to serve, simply toss with cooked pasta.
3. Can I make this recipe without wine?
Yes, you can replace the wine with vegetable broth or water if you prefer a non-alcoholic version.
4. What can I use instead of ricotta?
If you don’t have ricotta, cream cheese or mascarpone can be used as substitutes for a similarly creamy texture.
5. Can I use frozen asparagus?
Fresh asparagus is recommended for the best texture, but frozen asparagus can be used in a pinch. Just make sure to thaw and drain it thoroughly before using.
6. How do I make this dish spicier?
To increase the heat, add more crushed red pepper flakes or stir in a small amount of hot sauce or diced fresh chili.
7. Can I add more vegetables to this recipe?
Absolutely! You can add peas, zucchini, or even roasted bell peppers to enhance the veggie content.
8. How do I know when the lemons are caramelized?
The lemon slices should turn golden brown and become slightly softened, releasing a sweet flavor instead of a bitter one.
9. Can I use another type of nut instead of pistachios?
Pine nuts, almonds, or walnuts can be good alternatives to pistachios for the breadcrumbs topping.
10. Can I skip the spicy breadcrumbs?
While the spicy breadcrumbs add a delightful crunch, you can skip them if you prefer a simpler version of the dish.
Conclusion
This creamy lemon basil and asparagus ricotta pasta is a springtime favorite that’s easy to prepare and full of vibrant, fresh flavors. The combination of creamy ricotta, caramelized lemons, and fragrant basil makes for a delightful dish, while the spicy breadcrumbs add the perfect finishing touch. Whether you’re cooking for a busy weeknight or a weekend gathering, this pasta will quickly become a go-to in your recipe rotation!
Creamy Lemon Basil and Asparagus Ricotta Pasta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This creamy lemon basil and asparagus ricotta pasta is a fresh, vibrant dish perfect for spring. With the rich creaminess of ricotta cheese, the sweet caramelized lemons, and fragrant basil, this pasta is a delightful balance of comfort and lightness. The spicy breadcrumbs add a crunchy kick that elevates the dish. Quick to make in under 30 minutes, it’s ideal for busy nights when you want something impressive and satisfying.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup panko breadcrumbs
- 2 tablespoons roasted pistachios, chopped
- 1/2 teaspoon crushed red pepper flakes
- 12 ounces rigatoni pasta
- 1 bunch asparagus, cut into 1-inch pieces
- 2 tablespoons butter
- 1 lemon, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Toast the breadcrumbs: Heat olive oil in a skillet over medium heat. Add panko breadcrumbs, pistachios, and crushed red pepper flakes. Toast until golden brown, then set aside.
- Cook the pasta: Boil rigatoni pasta according to package instructions. Drain and set aside.
- Caramelize the lemons: In the same skillet, melt butter over medium heat. Add lemon slices and cook until golden brown and caramelized, about 4-5 minutes.
- Cook the asparagus and garlic: Add minced garlic to the skillet and cook for another minute. Add asparagus and cook for 3-4 minutes, until tender.
- Add the broth and combine: Pour in vegetable broth, scraping the skillet to release any browned bits. Let it simmer for 2 minutes to reduce slightly.
- Make the creamy sauce: Stir in ricotta and Parmesan cheese, mixing until smooth. Add the cooked pasta, caramelized lemon slices, and fresh basil. Toss to combine.
- Season and serve: Season with salt and pepper to taste. Serve topped with the spicy breadcrumbs.
Notes
- For extra protein, try adding grilled chicken, shrimp, or sausage.
- Use spinach or peas in place of asparagus for a different flavor.
- Substitute a dairy-free ricotta for a dairy-free version.
