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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.
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!!
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
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I’m going to try this this weekend but my brother doesn’t want asparagus in his pasta. Do you think mushrooms would work?
Hey there,
Sure, mushrooms would be fantastic! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was perfection. Followed the recipe exactly as written and it was absolutely delicious. Thank you so much for such a wonderful recipe!
Hey Jessica,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! ?xTieghan
Made this tonight and it was so good! My 11 year old said he loved it! I’ve made so many of your recipes and they always come out amazing 🙂 thank you for sharing!
Hey Gretchen,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! ?xTieghan
LOVE this. A perfect spring time pasta, very light but flavorful. Something different and exciting! Was surprised how fast it went. Thanks so much
Hey Christine,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! ?xTieghan
I’m so excited for this! If I wanted to add some chicken for this would you recommend searing it and then adding it back in to the skillet during step 4?
Hey Faith,
Yes, I think that would work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for dinner tonight! Sooooo good, will absolutely be making again.
Hey Alex,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
Any recommendations for substituting another cheese if ricotta isn’t quite your thing?
Hey Alaina,
The ricotta is really key here, but you could try using 1/2 cup of cream and extra parmesan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was really really good, and very easy to put together! I just love your recipes!
Hey Susan,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
Hi! This looks delicious. I was wondering if you think it would be alright if I used a lime instead of a lemon? Very hard to find lemons in Colombia.
Thanks!
Hey Manuela,
The lime will definitely have a different flavor than the lemon but you can certainly use it. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so good!! I love the whipped ricotta!! But I don’t think I cooked the lemon right.. it was very sour still.. any suggestions?? I may omit next time.
Hey Becky,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! You really want to make sure your lemon is caramelized so it will not have that sour taste. Have a great week:) xTieghan
Very good. I suggest setting aside a lot more pasta water for thinning. I added a full cup and I think it could have used a little more to thin out the sauce a bit.
Hey Annie,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
This was delicious. But, can we talk about the breadcrumb topping? I want to put it on everything!!! So good!
Hey Laurinda,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
I first tried to cook this using only the recipe from the beginning of the article. It came out alright. I feel as though I’m using the wrong lemons or cutting them wrong. Could you tell me how you’re cutting them? I’m going to try this again with a higher grade ricotta. I expect my recipe will turn out better. I also used very large asparagus and feel the thinner variety will cook better for this dish. Can’t wait to give it another go and change my rating.
Hey Madison,
I just cut the lemon into round slices. Let me know how I can help for next time! xTieghan
I made this for dinner last night and it was truly outstanding! The depth of flavor from so few ingredients was really impressive. My husband enjoyed this so much as well!. I’ll definitely be making this again – next time, I’ll add mushrooms (I think they’d be a great addition!) Thanks for the awesome, easy recipe 🙂
Hey Danielle,
That is so awesome this recipe was enjoyed, thanks for making it! Happy Friday! xTieghan
I’m so interested in making this recipe, but I have no idea of how to prepare this lemon pieces… Is it just the peel or also the white part? No pulp, right? I couldn’t tell just by watching your stories ?♀️ Thank you
Hey Jess,
You are using the whole lemon slice, so the rind and all. I hope you love the recipe! xTieghan