Lemon Ricotta Fettuccine with Asparagus
Indulge in the vibrant flavors of this Lemon Ricotta Fettuccine—a dish that marries the creamy richness of ricotta cheese with the bright zing of fresh lemons. Infused with aromatic garlic and shallots, every bite is a delightful symphony of tastes. This quick and easy recipe uses fresh fettuccine for a tender, elevated pasta experience. For an extra pop of color and nutrition, you can add 1 1/2 cups of sweet green peas instead of asparagus, making it versatile for any season. Enjoy this refreshing meal in just under 30 minutes!
4
Servings
225
Calories
12
Ingredients
Ingredients
Butter
1 tablespoon (Melted)
Shallot
1 (Minced)
Garlic cloves
2 (Minced)
Ricotta cheese
8 ounces (Fresh)
Light cream
1/2 cup (None)
Lemon zest
2 tablespoons (Freshly grated)
Lemon juice
1 tablespoon (Freshly squeezed)
White pepper
1/2 teaspoon (Ground)
Salt
1 tablespoon (For cooking pasta)
Fettuccine
8 ounces (Fresh)
Fresh asparagus
8 ounces (Chopped into 1-inch pieces)
Chives
2 tablespoons (Finely chopped)
Instructions
1
In a medium skillet, melt the butter over medium heat. Add the minced shallot and garlic, cooking for about 3 minutes or until softened and fragrant.
2
Stir in the ricotta cheese and light cream, mixing until well combined and creamy. Cook gently for 5 minutes until heated through.
3
Add the lemon zest, lemon juice, and white pepper to the skillet. Stir to incorporate and heat for an additional 2-3 minutes without boiling.
4
While the sauce is cooking, bring a large pot of salted water to a boil. Cook the fresh fettuccine for 3 minutes.
5
Add the chopped asparagus to the pot and continue cooking for another 2 minutes, or until the pasta is al dente and the asparagus is tender-crisp.
6
Drain the pasta and asparagus, reserving 1 cup of the pasta water. Return the drained pasta back to the pot.
7
Pour the ricotta sauce over the pasta and gently toss to coat the strands evenly, adding reserved pasta water as needed to reach your desired creaminess.
8
Fold in the finely chopped chives, tossing lightly to combine. Serve immediately, garnishing with additional lemon zest or chives if desired.
Nutrition Information
10g
Fat
24g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Ricotta Fettuccine with Asparagus?
This dish is a vibrant pasta recipe that combines the creamy richness of ricotta cheese with the bright zing of fresh lemons, garlic, and tender-crisp asparagus.
How many servings does this recipe make?
This recipe makes 4 servings.
How many calories are in a single serving?
There are 225 calories per serving.
What is the carbohydrate content of this dish?
Each serving contains 24g of carbohydrates.
How much fat is in one serving?
One serving of this pasta contains 10g of fat.
What is the protein content per serving?
This recipe provides 6g of protein per serving.
How long does it take to prepare this meal?
The recipe is a quick meal that can be prepared in just under 30 minutes.
Is Lemon Ricotta Fettuccine with Asparagus vegetarian?
Yes, this dish is vegetarian-friendly.
Can I use a different vegetable instead of asparagus?
Yes, you can substitute 1 1/2 cups of sweet green peas for the asparagus.
What kind of pasta is recommended for this recipe?
Fresh fettuccine is recommended for its tender texture and elevated flavor.
How do I prepare the asparagus for this dish?
The asparagus should be chopped into 1-inch pieces before being added to the boiling water.
What amount of ricotta cheese is needed?
The recipe requires 8 ounces of fresh ricotta cheese.
What type of cream is used in the sauce?
The recipe uses 1/2 cup of light cream to create a creamy texture.
How much lemon zest and juice do I need?
You will need 2 tablespoons of freshly grated lemon zest and 1 tablespoon of freshly squeezed lemon juice.
How long should the fresh fettuccine be cooked?
The fresh fettuccine should be cooked in boiling salted water for 3 minutes.
At what point do I add the asparagus to the pot?
Add the chopped asparagus to the pot after the pasta has cooked for 3 minutes, then continue cooking for another 2 minutes.
Should I save the pasta cooking water?
Yes, reserve 1 cup of the pasta cooking water to help reach your desired level of creaminess when mixing the sauce.
What aromatics are used in the sauce?
The sauce is flavored with one minced shallot and two minced garlic cloves.
How do I start the cooking process?
Melt 1 tablespoon of butter in a medium skillet and sauté the minced shallot and garlic for 3 minutes.
How do I make the ricotta sauce?
Stir the ricotta cheese and light cream into the sautéed aromatics and cook gently for 5 minutes.
What seasonings are used in the ricotta sauce?
The sauce is seasoned with lemon zest, lemon juice, and 1/2 teaspoon of ground white pepper.
Should the sauce reach a boil?
No, the sauce should be heated gently for 2-3 minutes after adding the lemon ingredients without reaching a boil.
What fresh herb is used in this recipe?
The recipe uses 2 tablespoons of finely chopped chives to fold into the pasta and for garnishing.
How do I combine the pasta and sauce?
Drain the pasta and asparagus, return them to the pot, pour the ricotta sauce over them, and toss evenly.
What should I do if the pasta is not creamy enough?
Add the reserved pasta water as needed while tossing to achieve your preferred consistency.
What is the purpose of using white pepper?
White pepper is used to provide heat while maintaining the clean, pale appearance of the cream sauce.
How much salt is used in the recipe?
One tablespoon of salt is used to season the water for boiling the pasta.
What category of food does this recipe fall into?
This is a pasta dish categorized as comfort food and a quick meal, perfect for spring.
How do I garnish the final dish?
Serve the pasta immediately, garnished with additional lemon zest or chopped chives if desired.
Is this recipe easy to make for beginners?
Yes, it is a quick and easy recipe that uses fresh ingredients for a high-quality result in a short amount of time.