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Creamy Lemon Ricotta Pasta Recipe with Asparagus and Sun-Dried Tomatoes Made Easy

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A quick and comforting pasta dish featuring a creamy lemon ricotta sauce with fresh asparagus and sun-dried tomatoes, perfect for busy weeknights and any season.

Ingredients

Scale
  • 12 ounces (340 grams) pasta (penne, fusilli, or spaghetti)
  • 1 cup (240 ml) whole-milk ricotta cheese
  • Zest and juice of 1 large lemon
  • 1 bunch (12-15 spears) asparagus, trimmed and cut into 2-inch pieces
  • ½ cup (about 70 grams) sun-dried tomatoes packed in oil, drained and roughly chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, plus extra for drizzling
  • ¼ cup (25 grams) freshly grated Parmesan cheese (optional)
  • Salt and pepper to taste
  • A handful of fresh basil or parsley, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook according to package instructions until al dente (usually 9-11 minutes). Reserve 1 cup (240 ml) of pasta water before draining.
  2. While pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
  3. Add asparagus pieces to the skillet and sauté for 4-5 minutes until tender-crisp.
  4. Stir in chopped sun-dried tomatoes and cook for another 1-2 minutes to warm through.
  5. Lower the heat. Add 1 cup (240 ml) ricotta cheese along with lemon zest and juice to the skillet. Stir gently to combine, creating a creamy sauce. Add reserved pasta water a little at a time if sauce is too thick. Season with salt and pepper to taste.
  6. Add drained pasta to the skillet and toss gently with sauce and vegetables until evenly coated. If desired, sprinkle in ¼ cup (25 grams) freshly grated Parmesan and stir.
  7. Remove from heat and stir in chopped basil or parsley if using. Drizzle extra olive oil on top.
  8. Serve immediately with a sprinkle of cracked black pepper or lemon zest.

Notes

Drain ricotta in a fine mesh sieve for 10 minutes if watery to avoid thinning the sauce. Reserve pasta water to loosen sauce and help it cling to pasta. Do not overcook asparagus to keep it tender-crisp. Fresh lemon zest is key for bright flavor. Adding herbs at the end keeps them vibrant. Optional red pepper flakes add subtle heat.

Nutrition

Keywords: lemon ricotta pasta, asparagus pasta, sun-dried tomatoes, creamy pasta, quick pasta recipe, vegetarian pasta, spring pasta

Find it online: https://twinkletaste.com/creamy-lemon-ricotta-pasta-recipe-with-asparagus-and-sun-dried-tomatoes-made-easy/