Go Back
+ servings
Creamy Lemon Basil and Asparagus Pasta with Spicy Breadcrumbs | halfbakedharvest.com
Print Recipe
3.89 from 619 votes

Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs

This quick pasta dish uses just one skillet...perfect delicious easy spring dinner!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6
Calories: 462kcal



  • 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!


Calories: 462kcal