Asparagus With Lemon Ricotta Recipes

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CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA



Cavatelli with Asparagus, Lemon and Fresh Ricotta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

One 1-pound bunch asparagus, tough ends trimmed and reserved, spears sliced on a bias into 2-inch pieces
Kosher salt and freshly cracked black pepper
1 cup (8 ounces) fresh full-fat ricotta, drained (see Cook's Note)
2 tablespoons freshly grated Parmesan, plus more for serving
2 tablespoons lemon juice plus zest of 1/2 lemon (plus more zest for garnish)
1 pound fresh or frozen cavatelli
3 tablespoons olive oil
3 cloves garlic
Grated Pecorino-Romano, for garnish
Fresh basil, for garnish

Steps:

  • Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
  • Bring a large pot of generously salted water to a boil.
  • Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
  • Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
  • Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.

ONE-POT PASTA WITH ASPARAGUS AND RICOTTA



One-Pot Pasta with Asparagus and Ricotta image

This recipe is sponsored by Target. Everything cooks in the same pot in this game-changing dinner: the aromatics (onions and garlic), the spring vegetables (asparagus and peas), and even the noodles (no separate pot of boiling water necessary!). It's finished with lemon, fresh basil and dollops of creamy ricotta.

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 12

1 pound uncooked farfalle pasta
1/2 onion, thinly sliced
4 cloves garlic, thinly sliced
1 pound asparagus, trimmed and cut into 1-inch pieces
4 cups vegetable broth
Kosher salt and freshly ground black pepper
1 cup frozen peas
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup ricotta
1/4 cup grated Parmesan
1/4 cup fresh basil leaves

Steps:

  • Combine the pasta, onions, garlic, asparagus, broth and 1/2 teaspoon salt in a large Dutch oven or heavy-bottomed pot. Place over medium heat and cook, stirring frequently, until the mixture boils, 7 to 10 minutes. Reduce the heat and simmer, stirring frequently, for 10 minutes.
  • Stir in the frozen peas and continue to cook until the pasta is al dente and most of the liquid has been absorbed, about 2 minutes. Stir in the lemon zest, lemon juice and 1/4 teaspoon pepper. Taste and season with salt and pepper to taste. Transfer the pasta to serving bowls and top with dollops of ricotta and a sprinkling of Parmesan. Garnish with basil leaves and serve.

PENNE WITH ASPARAGUS, RICOTTA AND LEMON



Penne With Asparagus, Ricotta and Lemon image

This recipe is from the Reader's Digest, Magic foods for better blood sugar book. I don't eat a lot of pasta because let's face it, it's just not that healthy, or low fat. But there are times where I crave pasta and am always looking for a healthy, fast and tasty version to have on hand. This serves nice with a side salad and a piece of low glycemic bread such as pumpernickel or sourdough. Instead of butter, a low fat ricotta mixed with a tsp of olive oil and some chili flakes is a nice low glycemic spread. There is also a variation here for Penne with Spinach, Ricotta and Lemon, however I have not tried this variation.

Provided by kelly in TO

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup reduced-fat ricotta cheese
1/2 cup freshly grated parmesan cheese, divided
2 tablespoons chopped fresh parsley
2 teaspoons freshly grated lemon zest
2 teaspoons lemon juice
1/2 teaspoon salt (to taste)
fresh ground black pepper
2 cups whole wheat penne (or spelt)
1 lb asparagus, stem ends snapped off, cut into 11/2 inch lengths (2 cups)

Steps:

  • Bring a large pot of light salted water to a boil for cooking the penne.
  • Stir together the ricotta, 1/4 cup of the parmesan, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.
  • Add the penne to the boiling water and cook, stirring occasionally for 4 minutes. Add the asparagus and cook until the penne is al dente (Do not overcook penne) and the asparagus is tender, 4 to 5 minutes longer. Reserve 1/3 cup of the pasta cooking water. Drain the pasta and asparagus and place in a large bowl.
  • Add 1/3 cup of the reserved pasta cooking water to the ricotta mixture, whisking until smooth. Toss the pasta with the ricotta sauce.
  • Pass the remaining parmesan separately.
  • One serving is 11/2 cups.
  • VARIATION: Penne with Spinach, Ricotta, and Lemon.
  • In step 3 omit the asparagus; cook the penne for 8 to10 minutes. While the penne is cooking, cook one 10 ounce (300-gram) package of frozen spinach according to package directions. In step 4 Toss the penne with the ricotta sauce and spinach.

CAVATELLI WITH ASPARAGUS



Cavatelli with Asparagus image

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting
8 ounces fresh ricotta cheese (about 1 heaping cup)
1 large egg
Kosher salt
1 stick unsalted butter
1 bunch asparagus, trimmed and thinly sliced (leave the tips whole)
Grated zest and juice of 1 lemon
Freshly ground pepper
1/2 cup grated parmesan cheese (about 1 ounce), plus more for topping
2 tablespoons chopped fresh parsley

Steps:

  • Make the dough: Put the flour in a large bowl and make a well in the center. Mix the ricotta and egg in a small bowl with a fork; add to the well. Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly. If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time.
  • Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
  • Divide the dough into 8 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces. Roll each piece into a small ball. Flatten each ball of dough with your finger. Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife. Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go.
  • Bring a large pot of salted water to a boil. Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour. Add the cavatelli to the boiling water and cook until al dente, about 5 minutes.
  • Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice. Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup of the pasta cooking water. Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper. Stir in the parmesan and parsley; serve with more parmesan.

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