I have this nagging little habit. Every time I eat a meal that I love (especially if it is easy to prepare) I call it my favorite. My father does this with music and it drives me insane, so dear readers, I apologize.
That being said……
This recipe for Lemon Ricotta Penne with Asparagus really and truly is my new favorite meal! I want to eat it for lunch, for dinner, for snack, all day and everyday! The fact that it requires one pot, and a mere 20 minutes to make send it over the roof.
Growing up, our family never ate ricotta, simply for the fact that my mother, the main cook in our house, was not a fan. In the past year, I have been introduced to this light, savory, salty cheese and an love affair is in full swing, I can’t get enough of the stuff! Nothing says spring quite like asparagus. Each week that I walk in to Trader Joe’s and they have bunches on sale for $1.99 my heart skips a beat! A burst of lemon is the true secret ingredient, taking the dish from delicious to something very special. Finally, do not skip the brine of the capers, bite of crushed garlic, or breath of oregano.
Like all great dishes, it’s the simple wholesome ingredients that make it wonderful.
I hope you get as much joy from this meal as I!
Hands On Time: 30 minutes Total Time: 30 minutes
- 4 oz Penne
- 1/2 bunch asparagus, cut into 1 inch pieces
- 2 garlic cloves, one crushed, one minced
- 1/2 c ricotta (reduced fat is fine)
- 1/4 tsp grated lemon rind
- 1 tsp lemon
- fresh oregano
Cook pasta according to directions. When pasta is 2-3 minutes from al dente, add asparagus before draining. Reserve 1/4 c pasta water.
Return cooked pasta and asparagus to pot, add garlic, lemon juice, lemon rind, ricotta, capers, salt and pepper to taste, and stir well.
Divide pasta mixture between two dishes, and top with fresh oregano. Enjoy warm!
What are you loving right now?
Favorite Spring recipe?
Are you a ricotta fan?