Creamy Lemon Ricotta Pasta

Last updated on January 22nd, 2024 at 10:33 pm

This creamy lemon ricotta pasta made with asparagus and peas is the ultimate spring and summer pasta dish.

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This dish features al dente pasta, a creamy, bright and lemony ricotta sauce, fresh summer vegetables and toasty, buttery breadcrumbs.

What sets this recipe apart from the rest is the ricotta sauce is blended in a food processor before pouring over the pasta.

Ricotta is typically grainy and thus creates a grainy sauce. However, when you blend it in a food processor, it becomes velvety smooth and creamy.

The ricotta is blended together with the lemon juice and zest, parmesan cheese, salt, pepper and pasta water to thin it out. It takes just 20 seconds to come together and it’s the perfect balance of creamy, cheesy, bright and refreshing.

Definitely don’t skip the breadcrumbs. They are toasted in butter and seasoned with thyme and lemon zest. They add great texture and additional flavor.

Ingredients

Pasta: I recommend a short grain pasta for this recipe, such as rigatoni (what I used), paccheri, penne or similar shape.
Ricotta: ricotta is the base of the sauce and is blended so it’s smooth and creamy.
Parmesan cheese: ricotta cheese is pretty mild, so parmesan adds some saltiness and sharpness.
Lemon: we will use the juice and zest from fresh lemon for a bright burst of freshness and flavor.
Garlic and shallots: both are sautéed until soft and add a lot of flavor.
Asparagus and peas: asparagus and peas are two vegetables that go well with lemon. They also add a pop of green to the dish.
Panko breadcrumbs: I love what toasted and seasoned panko breadcrumbs add to this dish. They add a nice contrast in texture and additional flavor.
Butter: we will toast the breadcrumbs and sauté the vegetables in butter to add some additional flavor and richness.
Thyme, salt and black pepper: this dish is seasoned with just thyme sat and pepper to keep things simple yet delicious.
Arugula (optional): I love the contrast of the peppery arugula with the bright lemony sauce, but this is optional.

Equipment

Pasta pot
Large frying pan
Food processor
Measuring cups and spoons
Cutting board and knife
Rubber Spatula

Make the Breadcrumbs

Heat a large frying pan over medium heat. Add one tablespoon of butter and breadcrumbs.

Toast breadcrumbs, stirring often, until breadcrumbs begin to brown. Season with salt, black pepper and thyme.

Once breadcrumbs are golden brown, remove from heat and add a pinch of lemon zest. Remove breadcrumbs from the pan and set aside.

Sauté the Vegetables and Cook the Pasta

Place pan back over medium heat and add remaining butter. Add garlic and shallots and sauté for 2-3 minutes, or until soft and fragrant.

Add peas and asparagus to pan and cook for 3-4 minutes, or until peas are warmed through and asparagus is bright green.

Cook pasta according to package instructions. Reserve 1/2 cup of pasta cooking water before draining water.

Make the Sauce and Assemble

In a food processor, combine ricotta cheese, parmesan cheese, lemon juice and zest, salt, black pepper and 1/4 cup of the pasta cooking water. Blend the sauce for 15-20 seconds, or until smooth and creamy.

Pour pasta and sauce into the pan with the asparagus and peas. Toss so everything is coated in sauce.

Taste and adjust salt and black pepper, as needed. Add additional pasta cooking water, if needed, to thin the sauce.

Plate pasta and top with breadcrumbs and arugula, if using.

Tips

• Cut asparagus to the same length as the pasta you are using.
• Do not walk away from the breadcrumbs as they can go from perfectly toasted to burnt quickly.
• I recommend making the breadcrumbs and sautéing the veggies first, and keep the veggies warm over low heat while you cook the pasta and make the sauce.
• You may not need the entire 1/2 cup of pasta cooking liquid, but it’s best to reserve 1/2 cup in case you need to thin the sauce after tossing with the pasta.

Substitutions and Variations

Parmesan cheese: Pecorino Romano is also delicious in this recipe.
Shallots: replace shallot with 1/3 cup diced yellow onion.
Veggies: feel free to use any summer veggies you like, such as zucchini, corn, summer squash or spinach.
Panko breadcrumbs: you can use regular breadcrumbs or make your own breadcrumbs by pulsing stale bread in a food processor until you have fine crumbs.
Protein: For more protein, use a chickpea based pasta like Banza and add chicken or shrimp.
Vegetarian: if you are vegetarian, please check your parmesan cheese to ensure it is vegetarian as not all parmesan cheeses are.

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If you make this Creamy Lemon Ricotta Pasta, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!