Lemony Ricotta Pasta with Roasted Asparagus and Burst Tomatoes
Experience the vibrant flavors of Lemony Ricotta Pasta with Roasted Asparagus and Burst Tomatoes. This delightful dish perfectly balances creamy ricotta cheese with fresh, zesty lemon and roasted seasonal vegetables. Ideal for both busy weeknights and special gatherings, this pasta recipe is not only quick to prepare—taking under 30 minutes—but also versatile enough to serve warm or as a chilled pasta salad. Elevate your dining experience with this nutritious meal that guarantees satisfaction in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 pound pasta (linguine, spaghetti, or penne)
- 1 pound fresh asparagus, trimmed
- 1 pint cherry or grape tomatoes
- 1 cup fresh ricotta cheese
- 1 large lemon (zest and juice)
- 3–4 cloves garlic, minced
- ½ cup extra virgin olive oil
- ¼ cup fresh basil leaves, chopped
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- On a baking sheet, arrange asparagus and halved tomatoes; drizzle with olive oil, salt, and pepper. Roast for 15-20 minutes until tender.
- In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Reserve one cup of pasta water before draining.
- In a mixing bowl, combine ricotta cheese with lemon zest, juice, minced garlic; mix until smooth.
- In the same pot used for pasta, toss cooked pasta with roasted vegetables and ricotta mixture. Adjust consistency with reserved pasta water if needed.
- Serve topped with chopped basil and grated Parmesan.
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 550
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg