Lemon Asparagus Pasta is a great Meatless Monday meal that is bright, and flavorful. Ricotta cheese adds some protein and the combination of fresh asparagus and lemon work really nicely together. The best part though is that it is super easy to make in one pot!
Monday seems to be the toughest day of the week right? We are a bit tired from the weekend and back to work. We need something simple, comforting and easy to make for dinner.
You can prep and cook this Lemon Asparagus Pasta in under 25 minutes.
If you like asparagus try this Mushroom Asparagus Frittata, Asparagus Fried Brown Rice, Lemon Asparagus Quinoa, Mushroom Asparagus Tortellini, and Green Vegetable Pasta Primavera. They are other easy to make Meatless Monday recipes.
Lemon Asparagus PastaPrint This
- 1 pound gemelli pasta or any short, tubular pasta
- 2 tablespoons olive oil
- 1 pound asparagus cut into 1 inch pieces
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 cup ricotta cheese
- 1 tablespoon fresh parsley, chopped fine
- ¼ cup parmesan cheese
- 1 cup reserved pasta water
- Salt and pepper to taste
Bring a large pot of salted water to a boil. Cook the pasta for al dente texture, according to package instructions. 3 minutes before the pasta is fully cooked, add the asparagus to the pot and cook with the pasta. Reserve 1 cup of the pasta water for finishing. Drain the pasta and asparagus.
Return the drained pasta and asparagus to the pan.
Add the olive oil, lemon zest, lemon juice, ricotta, parsley and parmesan cheese. Combine well.
Turn the heat to medium low and stir in the reserved pasta water. Heat through for 2-3 minutes and season with salt and pepper to taste.