Zesty Lemon Ricotta Asparagus Pasta

How to make it

1. 1

   Start by cooking your pasta according to package directions. Make sure to save about half a cup of the starchy pasta water before draining.

2. 2

   While the pasta cooks, trim the tough ends off your asparagus. You can either steam them lightly for a few minutes until tender-crisp, or blanch them in the pasta water during the last 2 minutes of cooking. Finely mince your garlic cloves.

3. 3

   In a large bowl or directly in the pot you used for the pasta (after draining), combine the ricotta cheese, the zest of your lemon, and the juice from half of the lemon. Stir well until smooth. Add the minced garlic.

4. 4

   Add the hot drained pasta and the cooked asparagus to the ricotta mixture. Pour in about a quarter cup of the reserved pasta water. Toss everything gently, making sure the pasta is well coated in the creamy sauce. If it seems too dry, add a little more pasta water until it reaches your desired consistency.

5. 5

   Taste and season with salt and freshly ground black pepper as needed. Serve immediately with an extra squeeze of fresh lemon juice if you like. Enjoy your bright and delicious meal.