Lemon Ricotta Asparagus Spaghetti
Bright, creamy, and packed with fresh flavors, Lemon Ricotta Asparagus Spaghetti is exactly the kind of dish you want to bring to your dinner table when spring or summer rolls around. It’s simple enough for a weeknight meal but elegant enough to impress guests. The luscious ricotta blends seamlessly with the zesty lemon and tender asparagus, all tossed with perfectly cooked spaghetti for a satisfying, vibrant plate of pasta. Whether you’re looking for a fresh vegetarian option or a light side dish, this recipe hits the mark every time.
Why It’s Crowd-Pleasing
This pasta dish wins hearts because it balances richness and freshness beautifully. The creamy ricotta adds a luscious texture without weighing the dish down, while lemon zest and juice brighten every bite with a vibrant pop. Asparagus lends a subtle earthiness and snap of crunch that contrasts perfectly with the tender spaghetti. Plus, the garlic-infused olive oil ties it all together with a subtle depth of flavor.
It’s a versatile recipe that appeals to a wide range of tastes — from those craving comfort food to folks seeking something light and fresh. It’s also naturally vegetarian and can easily be adapted for different dietary needs, making it a smart choice for gatherings where everyone’s plates might look a little different.
Ingredient Rundown
- 8 oz spaghetti: The perfect pasta base. It holds the sauce well without overpowering the delicate flavors.
- 1 bunch asparagus: Trimmed and cut into 2-inch pieces, asparagus adds a fresh, slightly grassy note and a great texture.
- 1 cup ricotta cheese: Creamy and mild, ricotta enriches the sauce and makes it silky smooth.
- 1 lemon (zest and juice): The star of the show — lemon adds brightness and a refreshing tang that lifts the entire dish.
- 2 tablespoons olive oil: Used to sauté garlic and asparagus, it adds a lovely fruity richness.
- 2 cloves garlic: Minced for a gentle, aromatic punch.
- Salt and pepper: To taste, essential for balancing flavors.
- Grated Parmesan cheese: For serving, adds a savory, nutty finish.
- Fresh basil leaves: Optional but highly recommended — they add a fragrant herbal note and a pop of color.
Gear Up: What to Grab
- Large pot for boiling pasta – to cook spaghetti perfectly.
- Large sauté pan or skillet – to cook asparagus and garlic and toss everything together.
- Zester or microplane – to get that fresh lemon zest just right.
- Sharp knife and cutting board – for trimming and chopping asparagus and garlic.
- Colander – to drain the pasta.
- Measuring cups and spoons – to keep the ratio of ingredients balanced.
Lemon Ricotta Asparagus Spaghetti — Do This Next
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the 8 oz spaghetti and cook according to package instructions until al dente. Reserve about ½ cup of pasta water before draining — this starchy water will help bind the sauce later.
Step 2: Sauté Asparagus and Garlic
While the pasta is cooking, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced 2 cloves garlic and sauté for about 30 seconds until fragrant, but not browned. Toss in the asparagus pieces and cook for 4-5 minutes, stirring occasionally, until they’re tender but still crisp.
Step 3: Mix Ricotta and Lemon
In a bowl, combine the 1 cup ricotta cheese, zest and juice of 1 lemon, and a pinch of salt and pepper. Stir until smooth and creamy. This mixture will become the sauce base.
Step 4: Bring It All Together
Add the drained spaghetti to the skillet with the asparagus and garlic. Lower the heat and add the ricotta-lemon mixture. Toss everything gently to coat the pasta evenly, adding reserved pasta water a tablespoon at a time to reach a creamy consistency that clings to the spaghetti.
Step 5: Serve and Garnish
Divide the pasta among plates. Sprinkle generously with grated Parmesan cheese and garnish with fresh basil leaves if using. A final drizzle of olive oil or an extra squeeze of lemon juice can brighten the dish even more.
Substitutions by Diet
- Gluten-free: Swap spaghetti for gluten-free pasta varieties like rice or chickpea pasta.
- Vegan: Use a plant-based ricotta alternative and nutritional yeast instead of Parmesan. Olive oil and garlic remain the same.
- Low-carb: Substitute spaghetti with spiralized zucchini or shirataki noodles.
- Dairy-free: Replace ricotta with a coconut yogurt or cashew cream, and omit Parmesan or use a non-dairy cheese.
What I Learned Testing
- Fresh lemon zest is a game-changer — it adds an aromatic brightness that powdered lemon or bottled juice can’t replicate.
- Reserving pasta water is crucial. It helps the sauce cling to the noodles, making every bite silky and delicious.
- Don’t overcook the asparagus! Keeping it tender-crisp provides a lovely contrast to the creamy sauce.
- The ricotta sauce should be gently warmed but not cooked aggressively, or it can become grainy.
Save for Later: Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or olive oil to bring back creaminess. Avoid microwaving directly as the ricotta can separate. This dish is best enjoyed fresh but holds up well for quick next-day meals.
Lemon Ricotta Asparagus Spaghetti FAQs
Can I make this dish ahead of time?
Yes! You can prepare the components separately and combine them just before serving. Cook the pasta and asparagus, keep the ricotta mixture refrigerated, and toss everything together when ready. This helps keep the fresh flavors vibrant.
What can I add for extra protein?
Grilled chicken, shrimp, or chickpeas make excellent additions for more protein. For a delicious variation, try pairing this pasta with a recipe like Creamy Lemon Chicken Pasta to keep the lemony theme going.
Is it okay to use frozen asparagus?
While fresh asparagus is preferred for its texture and flavor, frozen asparagus can work in a pinch. Just thaw and pat dry thoroughly before sautéing to avoid excess moisture in the dish.
Can I use other herbs besides basil?
Absolutely! Fresh parsley, thyme, or chives all complement the lemon and ricotta beautifully. Feel free to experiment with your favorite herbs for a personalized touch.
Quick Weeknight Wins
- Summer Squash Ricotta Pesto Lasagna – Another ricotta-rich dish perfect for cozy dinners.
- Creamy Lemon Chicken Pasta – For when you want a protein-packed, lemony pasta night.
- Summer Squash Ricotta Pesto Lasagna – A fresh pasta bake that highlights seasonal veggies.
Save & Share
Enjoyed this bright and creamy Lemon Ricotta Asparagus Spaghetti? Save it to your favorite recipe collection and share it with friends who love fresh, easy pasta dishes. It’s the kind of recipe that feels like a warm hug on a plate and always deserves a spot on your weekly menu rotation.
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Lemon Ricotta Asparagus Spaghetti
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 8 oz spaghetti and cook according to package instructions until al dente. Reserve about ½ cup of pasta water before draining.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced 2 cloves garlic and sauté for about 30 seconds until fragrant, but not browned. Toss in the asparagus pieces and cook for 4-5 minutes, stirring occasionally, until tender but still crisp.
- In a bowl, combine 1 cup ricotta cheese, zest and juice of 1 lemon, and a pinch of salt and pepper. Stir until smooth and creamy to create the sauce base.
- Add the drained spaghetti to the skillet with asparagus and garlic. Lower the heat and add the ricotta-lemon mixture. Toss gently to coat the pasta evenly, adding reserved pasta water a tablespoon at a time to reach a creamy consistency.
- Divide the pasta among plates. Sprinkle generously with grated Parmesan cheese and garnish with fresh basil leaves if desired. Optionally, drizzle with olive oil or an extra squeeze of lemon juice before serving.
Notes
- Reserve pasta water to help create a silky, well-bound sauce.
- Do not overcook asparagus; keep it tender-crisp for texture contrast.
- For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
- Fresh lemon zest is key for bright, aromatic flavor.
