Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs
This quick pasta dish uses just one skillet...perfect delicious easy spring dinner!
Servings: 6
Calories: 404kcal
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
Calories: 404kcal