Creamy Fettuccine with Asparagus in Lemon Ricotta Sauce
_____Ingredients:_____
– 12 oz fettuccine pasta
– 1 bunch asparagus, trimmed and cut into bite-sized pieces
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup heavy cream
– Zest of 1 lemon
– 2 tablespoons fresh lemon juice
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves for garnish
_____Directions:_____
1. Cook the fettuccine pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add asparagus pieces to the skillet and cook for 4-5 minutes, or until tender-crisp.
4. In a small bowl, whisk together ricotta cheese, heavy cream, lemon zest, and lemon juice until smooth.
5. Pour the ricotta mixture into the skillet with the asparagus. Stir to combine and cook for 2-3 minutes until heated through.
6. Season with salt and pepper to taste.
7. Add the cooked fettuccine to the skillet, tossing to coat evenly with the sauce. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.
8. Sprinkle grated Parmesan cheese over the pasta and toss again to combine.
9. Serve hot, garnished with fresh basil leaves.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 600 kcal | Servings: 4 servings