Creamy Lemon Basil and Asparagus Ricotta Pasta.

The simplest Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs for the spring nights ahead. This pasta is made with creamy ricotta cheese, it’s 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 that’s 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. I’m 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.

I’ve written them all down to save for the coming weeks. But this pasta was the recipe that really stood out and sounded most delicious.

It’s unique in that it’s 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 details…

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 simple…I 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 I’m 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 it’s weird, but trust me. I promise it will be so good!!

Finish it up

Next, cook the asparagus in the remaining butter and garlic. It’s 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 that’s it. Serve this up while it’s warm with breadcrumbs on top. Every bowl at the table will come back to the sink clean. This really is that good.

It’s an easy, flavorful pasta that could not be better for a busy night. It’s still very snowy here in Colorado, so this is the perfect balance of cozy pasta and light springtime flavors.

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

Caprese Pesto Pasta Bake

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, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!