Introduction
Looking for a bright, creamy pasta dish that’s both luxurious and fresh? This Fettuccine with Asparagus and Lemon Ricotta Cream Sauce is the perfect balance of rich and zesty—tender pasta, crisp asparagus, and a velvety ricotta sauce infused with lemon and garlic.
Ready in just 25 minutes, this dish is vegetarian-friendly, elegant enough for date night, and simple enough for weeknights. Serve it with a sprinkle of Parmesan and a glass of white wine for a restaurant-worthy meal at home!
Why You’ll Love This Pasta
- Creamy yet light – Ricotta adds richness without heaviness.
- Bright lemon flavor – Cuts through the creaminess perfectly.
- Quick & easy – Faster than takeout!
- Spring-ready – Asparagus adds freshness and crunch.
- Versatile – Swap in peas, spinach, or mushrooms.
Step-by-Step Recipe
Ingredients (Serves 4)
- 12 oz fettuccine (or linguine)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup whole-milk ricotta
- ½ cup heavy cream (or half-and-half)
- Zest and juice of 1 lemon
- ½ cup grated Parmesan, plus extra for serving
- ¼ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- Fresh basil or parsley, for garnish
Optional Add-Ins:
- Grilled chicken or shrimp for protein
- Toasted pine nuts for crunch
- Fresh peas for extra sweetness
Step 1: Cook the Pasta & Asparagus
- Boil fettuccine in salted water until al dente. In the last 2 minutes, add asparagus to blanch. Reserve ½ cup pasta water, then drain.
Step 2: Sauté the Garlic
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant (don’t let it brown).
Step 3: Make the Lemon Ricotta Sauce
- Reduce heat to low. Stir in ricotta, cream, lemon zest, lemon juice, Parmesan, red pepper flakes, salt, and pepper.
- Thin with pasta water as needed for a silky consistency.
Step 4: Combine & Serve
- Toss pasta and asparagus with the sauce.
- Garnish with fresh herbs and extra Parmesan.
Pro Tip: For extra richness, stir in 1 tbsp butter at the end!
FAQs
Q: Can I use cottage cheese instead of ricotta?
A: Yes, but blend it first for a smoother texture.
Q: How do I store leftovers?
A: Refrigerate for up to 3 days—reheat with a splash of milk.
Q: Is this gluten-free adaptable?
A: Yes! Use GF pasta and check Parmesan is GF.
Q: Can I make it dairy-free?
A: Substitute cashew ricotta and coconut cream.
Q: What wine pairs well?
A: A crisp Pinot Grigio or Sauvignon Blanc.
Tips for the Best Pasta
- Undercook pasta slightly – It keeps cooking in the sauce.
- Don’t overcook asparagus – Should be bright green and crisp-tender.
- Fresh lemon zest – Makes all the difference in flavor.
- Reserve pasta water – Helps the sauce cling to noodles.
Common Mistakes to Avoid
- Overheating the sauce – Can cause ricotta to curdle.
- Skipping the garnish – Fresh herbs add brightness.
- Underseasoning – Taste and adjust salt/pepper before serving.
Conclusion
This Fettuccine with Asparagus and Lemon Ricotta Cream Sauce is a celebration of spring flavors—creamy, zesty, and utterly satisfying. Whether you’re cooking for a crowd or just treating yourself, it’s a guaranteed hit.
Print
Fettuccine with Asparagus and Lemon Ricotta Cream Sauce
- Total Time: 15 mins
Description
Elevate your pasta night with this delightful Fettuccine with Asparagus and Lemon Ricotta Cream Sauce. The creamy, tangy sauce pairs perfectly with tender asparagus and al dente fettuccine for a meal that’s both elegant and comforting.
Ingredients
12 oz fettuccine pasta
1 lb asparagus, trimmed and cut into 2-inch pieces
1 cup ricotta cheese
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons lemon zest
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large pot of boiling salted water, blanch the asparagus for 2-3 minutes until tender-crisp. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the ricotta cheese, heavy cream, Parmesan cheese, lemon zest, and lemon juice. Cook, stirring frequently, until the sauce is smooth and heated through, about 3-4 minutes. Season with salt and pepper to taste.
Add the cooked fettuccine and asparagus to the skillet, tossing to coat evenly with the sauce.
Serve the pasta hot, garnished with chopped fresh parsley.
Notes
This Fettuccine with Asparagus and Lemon Ricotta Cream Sauce is a bright and creamy dish that’s perfect for spring and summer dining.
