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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.
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
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!
Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs
Servings: 6
Calories Per Serving: 404 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Would it be possible to make this with cream cheese instead of ricotta?? I have all of the other ingredients, but I am out of ricotta and have lots of cream cheese. wondering if this might still work??
Hey Allison,
I’ve not tried this with cream cheese but you could certainly give it a try! I also think using 1 cup of heavy cream plus some parmesan would also work well. I hope you love this recipe, please let me know if you give it a try! xTieghan
This was a big hit in our house!
We grilled the asparagus the night before on
charcoal bbq, and it was lovely. Asparagus + lemon + parmesan is a great combo. I used pistachios, and it was really nice, both for taste ans texture.
I’ll make it again!
One thing: this was definitely more than 15mins for prep. It was worth it, but for planning purposes, even for experienced cooks, it’s closer to 45 minutes.
Thanks for sharing this recipe!
Hey Virginia,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This sounds wonderful! I’m thinking of making this with peas and lobster. Where do you add the other 1/2 of the lemon- basil?
Thank you!
Hey Lorie,
I think that would be fantastic. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey Tieghan this is Gail from Sleepy Hollow—Just finished this wonderful pasta dish for my son and daughter-in-law.We are just singing your praises once again! Delicious. The lemon is soooo good in this recipe. Thanks for another keeper
Hey Gail,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter ?Tieghan
I couldn’t get it to get creamy (even when I add the pasta water). Any suggestions?
Thx!
Hey Molly,
So sorry to hear this. Was there anything you may have adjusted in the recipe? Let me know how I can help! xTieghan
Very fresh spring flavors! Love the texture of the whipped ricotta. My husband loved the panko crumbs!
Hey Lee,
Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan
I made this tonight for my hubby and me – all according to the directions with the exception of adding an equal amount of spinach – and it was very tasty! It was a dish I could see in the future for meatless Monday or a Friday during Lent. Thanks for the great recipes and favorite things. Happy Easter, Tieghan!
Hey there,
Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan
I wanted to love this but all the directions and portions seemed off. I think the recipe would’ve been a lot better with half the amount of pasta (more toppings). Further, I think the lemon needed far longer to carmelize and the asparagus far longer to get tender. With this amount of pasta, I didn’t feel like the simple ingredients came through and might add tomatoes, sun dried, or kalamatas to the next batch.
Hey Liz,
So sorry you did not enjoy the recipe, thanks for giving it a try! xTieghan
I made this and it turned out very bitter. Not sure what I did wrong… Maybe I just needed to remove more of the pith from the lemon peel? Other than that we liked it!
Hey Megan,
So sorry to hear this!! It is key to really caramelize the lemon to avoid any bitterness. I hope this helps for next time! xTieghan
Really lovely!
Thanks so much Kim! xTieghan
Made 2 small adjustments: 1) added some sweet peas and sliced mushrooms; 2) used homemade pesto in lieu of basil and pistachios. Absolutely fabulous dish. Thank you.
Hey Lisa,
Awesome! So glad this recipe was enjoyed, thanks for making it! xTieghan
This was a great dinner and very easy to make. I love the bite that the lemon sections give, and being a lemon-loving family, we all squirted some more lemon onto our food at the table. The crunchy topping adds a great textural note. Thanks for a great recipe!
Hey Vivian,
Awesome! So glad this recipe was enjoyed, thanks for making it! xTieghan
I will be making this Easter Sunday and serving it alongside Lemon Grilled Salmon!! Can’t wait!
Hey there,
I hope you love the recipe, let me know how it turns out! xTieghan
This recipe didn’t quite work for me….I could not get the lemons to caramelize and I didn’t need quite so much butter or breadcrumbs. I absolutely hate cooking with cream though and love ricotta, so I really enjoyed the sauce! I think I will stick with HBH’s lemon zucchini souper…my favorite ever 🙂
Hey Lauren,
So sorry you did not enjoy this recipe, thanks for giving it a try! xTieghan
This was good. Felt it was a bit dry, it’s a good thing I saved 1 1/2c of pasta water, but should have saved more.
Hey Deb,
Thanks for giving the recipe a try! xTieghan