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This pasta is made with creamy ricotta cheese, itโs a touch garlicky, and tossed with caramelized lemon and fresh basil. Finish it off with spicy breadcrumbs for a delicious crunch. Perfect easy spring dinner thatโs great any night of the week. Everyone in the house will enjoy this dish, veggies and all! Added bonus? This quick-cooking pasta uses just one skillet and is an impressive way to use up that springtime asparagus.
Clearly I am really leaning into the springtime recipes this week. Iโm loving seeing all the vibrant spring produce pop up at the store. And with an abundance of fresh asparagus in the fridge I have one too many new ideas brewing in my head.
Iโve written them all down to save for the coming weeks. But this pasta was the recipe that really stood out and sounded most delicious.
Itโs unique in that itโs super creamy but yet uses zero cream. The ricotta is really the secret here, but the caramelized lemons and fresh basil add all the flavor.
Here are the detailsโฆ
As you can imagine, this comes together quick. Just about thirty or so minutes is all you need.
Start with the breadcrumbs. Toast them in a skillet with a pinch of spicy crushed red pepper flakes. Then finish with roasted pistachios and sea salt. So simpleโฆI love the added crunch and flavor from the salty pistachios. They are one of my favorite nuts to incorporate into spring pasta and salad dishes.
Once the crumbs are out of the skillet, this is when I start boiling the pasta. Using a short-cut pasta is key for this recipe. I use rigatoni, which has plenty of ridges for the sauce to really cling to the pasta.
While the pasta cooks, caramelize the chopped lemon slices in butter. Then toss with lots and lots of fresh basil. What you will find different here is that Iโm directing you to actually cook and eat the lemon peel. I know that sounds odd, but slowly cooking the lemon and allowing it to caramelize in the butter takes away all the bitterness and creates a truly wonderful, lemony flavor.
Yes, I know itโs weird, but trust me. I promise it will be so good!!
Finish it up
Next, cook the asparagus in the remaining butter and garlic. Itโs cooks down in the lemon butter from earlier and creates even more flavor. Add a good splash of wine, then stir in the pasta, creamy ricotta, a sprinkling of parmesan, add the lemon basil mix and toss.
And thatโs it. Serve this up while itโs warm with breadcrumbs on top. Every bowl at the table will come back to the sink clean. This really is that good.
Itโs an easy, flavorful pasta that could not be better for a busy night. Itโs still very snowy here in Colorado, so this is the perfect balance of cozy pasta and light springtime flavors.
FAQ:
Can I skip the wine?
Yesโuse more reserved pasta water and finish with a squeeze of lemon to brighten.
Do I have to eat the lemon peel?
You can, and itโs delicious once caramelized; the peel turns soft and sweet-tart. If you prefer, cook the slices for flavor and remove before tossing.
How do I keep the crumbs crunchy?
Store separately in an airtight container and top each bowl at the table. If they soften, re-toast in a dry skillet for a minute.
Whatโs the best ricotta for this?
Whole-milk ricotta gives the creamiest sauce; if itโs very thick, loosen with a spoonful of warm pasta water before tossing.
Looking for other spring pasta recipes? Here are a few to try:
One Pot Lemon Basil, Asparagus, and Sausage Pasta
Roasted Lemon Artichoke and Browned Butter Pasta
Lastly, if you make this Creamy Lemon Basil and Asparagus Ricotta Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup Panko breadcrumbs
- 2 tablespoon roasted pistachios, chopped, (optional)
- 1/2-1 teaspoon red pepper flakes
- 1 pound short cut pasta
- kosher salt and black pepper
- 2 tablespoons cold salted butter
- 3-4 lemon slices, chopped, and seeds removed
- 1 cup fresh basil, chopped
- 1 bunch asparagus, chopped
- 2 cloves garlic, minced or grated
- 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 8 ounces ricotta cheese - whipped, if desired
- 1/3 cup grated parmesan cheese
Instructions
- 1. Heat a large skillet over medium heat. Add the 2 tablespoons olive oil, the breadcrumbs, and crushed red pepper flakes. Cook, stirring occasionally until the breadcrumbs are toasted all over, about 4 minutes. Stir in the pistachios. Remove the from the skillet. Season with salt.2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Reserve 1/2 cup pasta cooking water. Drain.3. Meanwhile, set your skillet over medium-high heat. Add 1 tablespoon butter and the lemon. Cook until the lemon is caramelized, 2 minutes. Remove the lemon from the skillet and toss with the basil in a small bowl. 4. To the skillet, add 1 tablespoon olive oil, 1 tablespoon butter, and the asparagus. Season with salt and pepper. Cook until the asparagus is tender, 5 minutes. Add the garlic and a pinch of chili flakes, cook 2-3 minutes until fragrant. Add the wine, then the pasta, ricotta, parmesan, and 1/2 of the lemon/basil. If needed, thin the sauce with the reserved pasta cooking water. 5. Remove from the heat and serve immediately topped with breadcrumbs and additional basil. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Do you have a recommendation for adding some protein to this? I know that my boys will want some meat so I appreciate hearing your suggestions. Thank you!
Hey Michelle,
Sure, I would add cooked chicken or Italian sausage, I think either of those would work nicely here!
I hope you love this dish!
Recommendations for reheating? Thoughts on adding shredded chicken for protein?
Hey Bess! This will reheat best on the stovetop with a splash of water, milk, or broth to keep the sauce creamy! Just warm gently and stir. Shredded chicken is a great addition, stir in cooked chicken at the end or top with sliced seared chicken for extra protein. Hope this helps! xT
Not my fave. You def need to add 1/2 cup of milk or itโs just not creamy at all. The lemon is really bitter and ruined the dish for me. Iโve tried to make this about 3 times and itโs just not good each time despite changing up what I do. Not my fave!
Hi Sarah,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. The ricotta cheese should make this dish creamy. Again, so sorry! xx
This was excellent. The breadcrumbs are a great unexpected additional kick. I left out the pistachios because we didn’t have any, but didnโt feel like the recipe was lacking. So good!
Hey Ryan,
Fantastic! So glad to hear this recipe was enjoyed, thanks for making it! Have the best week! x
Loved this! Left out the pistachios just because I didn’t have any…. had steak on the side. Real good! ๐
Hey Shannon,
Awesome! Love to hear that this recipe turned out well for you, thanks for making it! Happy Memorial Day weekend! x
Made this! Omg so delicious and really easy.
Hi Ashley,
Happy Friday!!๐๐ฅญ I love to hear that this recipe was a winner, thanks for making it and sharing your comment! xT
I don’t have any dry white wine but I do have some cooking sherry would that work?
Hi Susan,
I would just go ahead and use some broth in place of the wine:) Please let me know if you have any other questions, I hope you love this recipe! xT
This recipe was P E R F E C T I O N ! It is so bright and flavorful. Highly recommend whipping the ricotta in a kitchen aid for a few minutes with the parm – everything melted together wonderfully. Thank you for creating this!
Hi Amanda,
Fantastic!! ๐๐ I love to hear that this recipe turned out well for you, thanks for making it and your comment! xx
This was really tasty. I added some spinach. Next time, I may add mushrooms, too. The lemon was surprisingly good. Next time, I will chop the lemon instead of slicing it to get it better distributed.
Hey Djienne,
Wonderful!!๐ด๐ I appreciate you making this recipe and sharing your review, love to hear that it turned out well! xx
This turned out delicious! Loved the spice and the lemon. I made it for a friend as part of a meal train and also for my own family and it was so good that Iโm going to make it for another meal train (and myself!) next week. Definitely a keeper
Hi Sara,
Happy Wednesday!! I love to hear that this recipe turned out well for you and appreciate you making it! xT
Great recipe for a delicious Ash Wednesday dinner! Great flavor and the lemon is a great addition.
Hey Mike,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx
So excited to cook this tonight!
I donโt have white wine at home, what is a good substitute!?
Thanks!
Thanks so much Andrea! You can use broth in place of the wine:) I hope you love this recipe! xx
Loved this! I whipped the ricotta as suggested in another one of the comments, resulting in such a smooth sauce. The whole dish tasted of spring, with lemon and basil really coming through – added extra pepper to give it a kick too.
Hey Matt,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx