Italian Lemon Ricotta Pasta with Asparagus

Ingredients

• 12 ounces pasta such as fettuccine or linguine
• 1 bunch asparagus trimmed and cut into 2-inch pieces
• 1 cup ricotta cheese
• 1 cup Parmesan cheese grated
• 1 large lemon zested and juiced
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• to taste salt
• to taste black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil.
2. 2 Add the pasta to the boiling water and cook according to package instructions until al dente.
3. 3 In the last 3 minutes of pasta cooking, add the asparagus pieces to the pot.
4. 4 Meanwhile, in a large bowl, combine ricotta, Parmesan, lemon zest, lemon juice, minced garlic, olive oil, red pepper flakes, salt, and black pepper.
5. 5 Reserve 1 cup of pasta cooking water, then drain the pasta and asparagus.
6. 6 Add the hot pasta and asparagus to the ricotta mixture, tossing to coat. If needed, add reserved pasta water a little at a time to achieve a creamy sauce consistency.
7. 7 Taste and adjust seasoning with more salt and pepper if necessary.
8. 8 Serve immediately, garnished with additional Parmesan cheese if desired.