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 teaspoon red pepper flakes
• to taste salt
• to taste black pepper

Method

1. 01
   Bring a large pot of salted water to a boil.
2. 02
   Add the pasta to the boiling water and cook according to package instructions until al dente.
3. 03
   In the last 3 minutes of pasta cooking, add the asparagus pieces to the pot.
4. 04
   Meanwhile, in a large bowl, combine ricotta, Parmesan, lemon zest, lemon juice, minced garlic, olive oil, red pepper flakes, salt, and black pepper.
5. 05
   Reserve 1 cup of pasta cooking water, then drain the pasta and asparagus.
6. 06
   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. 07
   Taste and adjust seasoning with more salt and pepper if necessary.
8. 08
   Serve immediately, garnished with additional Parmesan cheese if desired.