Why You’ll Love This Recipe

Light and Fresh – The combination of lemon, basil, and asparagus makes this dish bright and flavorful.
Creamy and Comforting – Whipped ricotta creates a rich and creamy sauce without being too heavy.
Quick and Easy – Ready in under 30 minutes, making it perfect for weeknights.
Customizable – Add protein or swap ingredients to fit your dietary preferences.

Ingredients

3 tablespoons extra virgin olive oil
1 cup Panko breadcrumbs
2 tablespoons roasted pistachios, chopped (optional)
½-1 teaspoon red pepper flakes
1 pound short-cut pasta (such as penne, rigatoni, or fusilli)
Kosher salt and black pepper, to taste
2 tablespoons cold salted butter
3-4 lemon slices, chopped (seeds removed)
1 cup fresh basil, chopped
1 bunch asparagus, chopped
2 cloves garlic, minced or grated
¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
8 ounces ricotta cheese (whipped, if desired)
⅓ cup grated parmesan cheese

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Toast the Breadcrumbs

Heat a large skillet over medium heat.
Add 2 tablespoons olive oil, Panko breadcrumbs, and red pepper flakes.
Cook, stirring occasionally, until the breadcrumbs are toasted, about 4 minutes.
Stir in the chopped pistachios (if using), then remove from the skillet and season with salt.

2. Cook the Pasta

Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package instructions.
Before draining, reserve ½ cup of pasta cooking water, then drain the pasta.

3. Caramelize the Lemon

In the same skillet over medium-high heat, add 1 tablespoon butter and the chopped lemon slices.
Cook for about 2 minutes until the lemon is caramelized.
Remove from the skillet and toss with the chopped basil in a small bowl.

4. Cook the Asparagus

Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet.
Stir in the chopped asparagus, season with salt and pepper, and cook for 5 minutes until tender.
Add garlic and a pinch of red pepper flakes, cooking for 2-3 minutes until fragrant.

5. Assemble the Pasta

Pour in the white wine and let it cook down for a minute.
Add the cooked pasta, ricotta, parmesan, and half of the lemon-basil mixture.
Stir everything together, adding reserved pasta water as needed to create a creamy sauce.

6. Serve and Enjoy

Remove from heat and serve immediately.
Top with toasted breadcrumbs, extra basil, and a sprinkle of parmesan.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Protein Boost: Add grilled chicken, shrimp.
Dairy-Free: Use dairy-free ricotta and parmesan substitutes.
Gluten-Free: Swap the pasta for gluten-free alternatives.
Extra Greens: Add spinach or arugula for more veggies.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently on the stovetop over low heat with a splash of water or olive oil.
Freeze: Not recommended as ricotta may separate.

FAQs

1. Can I use a different pasta shape?

Yes! Short-cut pasta like penne, rigatoni, or fusilli works best, but spaghetti or fettuccine can also be used.

2. What if I don’t have ricotta?

You can substitute with mascarpone or cottage cheese blended for smoothness.

3. Can I use frozen asparagus?

Yes, just thaw and pat dry before adding to the skillet.

4. What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors beautifully.

5. Can I make this ahead of time?

You can prep the breadcrumbs and cook the pasta in advance, but for the best texture, assemble and serve fresh.

6. How do I make this extra creamy?

Whip the ricotta before adding it, and use a bit more pasta water to loosen the sauce.

7. Can I add meat to this dish?

Yes! Cooked chicken, or even smoked salmon pairs well.

8. Can I skip the breadcrumbs?

Yes, but they add a delicious crunch. You can replace them with toasted nuts or seeds.

9. How do I prevent the pasta from drying out?

Save extra pasta water and stir it in while reheating to maintain creaminess.

10. Can I use lemon juice instead of caramelized lemon slices?

Yes, but caramelizing the lemon adds a deeper flavor. If using juice, add a squeeze at the end.

Conclusion

This Creamy Lemon Basil and Asparagus Ricotta Pasta is the perfect balance of creamy, tangy, and fresh flavors. It’s quick to prepare, easy to customize, and makes a light yet satisfying meal. Whether for a weeknight dinner or a special occasion, this dish is sure to impress!