Best 3 Asparagus With Lemon Ricotta Recipes
Indulge in a culinary symphony of flavors with our exquisite Asparagus with Lemon Ricotta recipe. This delightful dish showcases the vibrant colors and flavors of fresh asparagus, expertly pan-seared to retain its crisp-tender texture. The tangy lemon zest and creamy ricotta cheese come together in a luscious sauce, enveloping each asparagus spear in a burst of brightness and richness.
But that's just the beginning of our culinary journey. Alongside this delectable main course, we offer a medley of complementary recipes to tantalize your taste buds and complete your dining experience.
- **Lemon Ricotta Pasta:** Transform simple pasta into a gourmet delight with our Lemon Ricotta Pasta recipe. The combination of lemon zest, ricotta cheese, and fresh herbs creates a vibrant and flavorful sauce that clings to every strand of pasta, making each bite a celebration of Italian cuisine.
- **Lemon Ricotta Dip:** Elevate your appetizer spread with our Lemon Ricotta Dip. This creamy and tangy dip is a perfect companion for fresh vegetables, crackers, or bread. Its zesty flavor and smooth texture will have your guests reaching for more.
- **Lemon Ricotta Cookies:** End your meal on a sweet note with our Lemon Ricotta Cookies. These soft and chewy cookies are infused with the bright flavors of lemon and ricotta cheese, creating a delightful balance of sweetness and tang. They're the perfect treat to satisfy your cravings and leave you feeling satisfied and happy.
So, embark on this culinary adventure with us and discover the endless possibilities of lemon and ricotta. Prepare to delight your senses and create memories that will last a lifetime.
CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
PENNE WITH ASPARAGUS, RICOTTA AND LEMON
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
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.
PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA
This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
- Place the ricotta in a large pasta bowl.
- Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 513 milligrams, Sugar 4 grams
Tips:
- Choose the right asparagus: Look for asparagus spears that are bright green, firm, and have tightly closed tips. Avoid spears that are thin, wilted, or have yellow or brown spots.
- Prepare the asparagus properly: Wash the asparagus spears thoroughly and trim off the tough ends. You can also peel the asparagus spears if desired, but this is not necessary.
- Cook the asparagus to your liking:
- Boiling: Bring a large pot of salted water to a boil and add the asparagus spears. Cook for 3-5 minutes, or until the asparagus is tender but still slightly firm.
- Steaming: Place the asparagus spears in a steamer basket over a pot of boiling water. Cover and steam for 3-5 minutes, or until the asparagus is tender but still slightly firm.
- Roasting: Preheat the oven to 400°F (200°C). Toss the asparagus spears with olive oil, salt, and pepper. Spread the asparagus in a single layer on a baking sheet and roast for 10-15 minutes, or until the asparagus is tender and slightly browned.
- Grilling: Preheat the grill to medium-high heat. Brush the asparagus spears with olive oil and season with salt and pepper. Grill the asparagus spears for 3-4 minutes per side, or until they are tender and slightly charred.
- Make the lemon ricotta: In a medium bowl, combine the ricotta cheese, lemon zest, lemon juice, olive oil, salt, and pepper. Stir until well combined.
Conclusion:
Asparagus with Lemon Ricotta is a delicious and easy side dish that can be served with a variety of meals. The asparagus is tender and flavorful, while the lemon ricotta adds a bright and tangy flavor. This dish is also a good source of vitamins and minerals, making it a healthy choice for any meal.
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