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.