why make this recipe
Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs is a delightful dish that brings together the fresh tastes of lemon, basil, and asparagus. The creamy ricotta adds richness, while the spicy breadcrumbs provide a satisfying crunch. It’s perfect for a quick weeknight dinner or a special gathering, impressing everyone with its vibrant flavors and beautiful presentation.
how to make Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup Panko breadcrumbs
- 2 tablespoons 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, 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
Directions
Heat a large skillet over medium heat. Add 2 tablespoons olive oil, the breadcrumbs, and crushed red pepper flakes. Cook and stir occasionally until the breadcrumbs are toasted, about 4 minutes. Stir in the pistachios and remove from the skillet. Season with salt.
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
In the same skillet, set over medium-high heat, add 1 tablespoon butter and the lemon. Cook until the lemon is caramelized, about 2 minutes. Remove the lemon and toss it with the basil in a small bowl.
To the skillet, add 1 tablespoon olive oil, 1 tablespoon butter, and the chopped asparagus. Season with salt and pepper. Cook until the asparagus is tender, about 5 minutes. Add the garlic and a pinch of chili flakes; cook for 2-3 minutes until fragrant. Add the wine, then mix in the pasta, ricotta, parmesan, and half of the lemon and basil mixture. If the sauce needs to be thinner, use the reserved pasta water.
Remove from heat and serve immediately. Top with the toasted breadcrumbs and the remaining basil. Enjoy!
how to serve Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs
Serve this pasta warm on a large plate or in a bowl. You can garnish it with extra basil and a sprinkle of parmesan cheese for added flavor. A slice of lemon on the side can also enhance the presentation.
how to store Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs
If you have leftovers, store them in an airtight container in the refrigerator. This dish is best eaten within 2-3 days. To reheat, add a splash of water to loosen the sauce and warm it gently on the stove or in the microwave.
tips to make Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs
- Use fresh asparagus for the best flavor and texture.
- Feel free to adjust the level of spice by adding more or less red pepper flakes.
- For a lighter dish, you can replace ricotta with Greek yogurt.
- Adding grilled chicken or shrimp can make this a heartier meal.
variation
You can customize this recipe by replacing asparagus with seasonal vegetables like zucchini or cherry tomatoes. For a vegan version, substitute ricotta with a plant-based cheese.
FAQs
Can I use another type of pasta?
Yes! Any short pasta, like penne or fusilli, works well in this recipe.
Is it possible to make this dish ahead of time?
Yes, you can prepare the pasta and sauce in advance. Just store them separately and combine when ready to serve.
What can I use instead of white wine?
If you don’t want to use wine, you can replace it with vegetable broth or a splash of lemon juice for added flavor.
Creamy Lemon Basil and Asparagus Ricotta Pasta with Spicy Breadcrumbs
Ingredients
For the spicy breadcrumbs
- 3 tablespoons extra virgin olive oil
- 1 cup Panko breadcrumbs
- 2 tablespoons roasted pistachios, chopped (optional)
- 0.5-1 teaspoon red pepper flakes
For the pasta
- 1 pound short cut pasta
- kosher to taste salt
- black to taste pepper
For the sauce
- 2 tablespoons cold salted butter
- 3-4 slices lemon, chopped, seeds removed
- 1 cup fresh basil, chopped
- 1 bunch asparagus, chopped
- 2 cloves garlic, minced or grated
- 0.25 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
Preparation of Breadcrumbs
- Heat a large skillet over medium heat. Add 2 tablespoons olive oil, the breadcrumbs, and crushed red pepper flakes. Cook and stir occasionally until the breadcrumbs are toasted, about 4 minutes.
- Stir in the pistachios and remove from the skillet. Season with salt.
Cooking Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Making the Sauce
- In the same skillet, set over medium-high heat, add 1 tablespoon butter and the lemon. Cook until the lemon is caramelized, about 2 minutes.
- Remove the lemon and toss it with the basil in a small bowl.
- To the skillet, add 1 tablespoon olive oil, 1 tablespoon butter, and the chopped asparagus. Season with salt and pepper. Cook until the asparagus is tender, about 5 minutes.
- Add the garlic and a pinch of chili flakes; cook for 2-3 minutes until fragrant.
- Add the wine, then mix in the pasta, ricotta, parmesan, and half of the lemon and basil mixture. If the sauce needs to be thinner, use the reserved pasta water.
Serving
- Remove from heat and serve immediately. Top with the toasted breadcrumbs and the remaining basil. Enjoy!
