Lemon Ricotta and Asparagus Papardelle

We usually stay in on Valentine’s day, cooking a meal together and opting to stay away from restaurant crowds. This Valentine’s day, I had to work, so I knew I wouldn’t feel like making a elaborate and fancy meal like I normally do. We planned for this simple dinner, and ironically, it ended up being one of our favorites we have ever had.

It is rare to accomplish a meal that can actually be done in 15 minutes, but this is actually one of them. The flavors are simple, but so bright and fresh they don’t need any extra embellishments. We used store bought pasta, but I am sure homemade would be even more amazing, if you wanted to try that. The key to this recipe though, is the ricotta. Opt for homemade, or a high quality purchased ricotta. The creamy ricotta melts into the pasta and makes a sauce that somehow tastes both light and rich.

Lemon Ricotta and Asparagus Papardelle

 

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Serves: 3-4 servings

Ingredients

• 1 heaping cup homemade ricotta
• Salt and freshly ground pepper, to taste
• 2 lemons, zested and juiced
• 8 ounces dried papardelle pasta (I used Trader Joe's Lemon Pepper Papardelle)
• 1 bunch asparagus, washed and trimmed
• Extra virgin olive oil

Instructions

1. Preheat oven to 400 degrees. Heat a large pot of water on medium high heat until boiling.
2. In a medium sized bowl, add the ricotta and zest of 1 lemon. Add the juice of half the lemon, taste, then add juice of the other half, to taste, if desired. Season with salt and pepper, and set aside.
3. Once water is boiling, add pappardelle pasta and cook according to package directions.
4. While pasta cooks, make the asparagus. Place asparagus on a sheet pan. Drizzle with olive oil, then season with salt and pepper. Place in preheated oven, and cook, 5-10 minutes, until cooked, but still somewhat crisp (this will depend on the thickness of the asparagus). Remove from oven when done.
5. When pasta is done, reserve a about ½ cup of cooking water, then drain the pasta. Add the pasta back to the pan. Add juice and zest of 2nd lemon. Drizzle generously with olive oil, about 2-4 tablespoons to lightly coat the pasta. Add a few tablespoons of the cooking water to help form a sauce. Add roasted asparagus, and toss to combine.
6. Transfer pasta to a large platter or plate. Top with spoonfuls of the prepared ricotta and serve.

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