Lemon Ricotta Pasta with Asparagus
Ingredients
The pasta
-
12
ounces
whole-wheat egg noodles
-
1
small bunch
asparagus
-
½
cup
reserved pasta water
The sauce
-
8
ounces
ricotta cheese
-
1
cup
freshly grated parmesan cheese
-
1
lemon
zested and juiced
-
½
teaspoon
salt
-
¼
teaspoon
red pepper flakes
-
½
cup
fresh basil leaves
Instructions
- Cook the pasta according to package directions, adding the chopped asparagus in the last two minutes of cooking.
- Reserve ½ cup of pasta water before draining the noodles and asparagus.
- In a medium bowl, mix the ricotta, parmesan, lemon zest, juice, salt, and red pepper flakes.
- Stir in the reserved hot pasta water to loosen the cheese mixture.
- Combine the drained noodles, asparagus, and cheese mixture in the pot and stir well.
- Fold in the fresh basil and serve.
Nutrition Facts (estimated)
Servings
5
Calories
451
Total fat
15g
Total carbohydrates
56g
Total protein
25g
Sodium
595mg
Cholesterol
98mg
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