Best 8 Bow Tie Pasta With Asparagus Lemon And Ricotta Recipes

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Indulge in the symphony of flavors and textures with a delightful Bow Tie Pasta with Asparagus, Lemon, and Ricotta. This vegetarian dish offers a vibrant medley of fresh asparagus, zesty lemon, creamy ricotta, and delicate bow tie pasta in a light and flavorful sauce. The asparagus provides a crisp-tender bite, while the lemon adds a refreshing brightness that perfectly complements the richness of the ricotta. Served with a sprinkling of toasted pine nuts for a delightful crunch, this pasta dish is a symphony of flavors that will tantalize your taste buds.

But this article is not limited to just one exquisite recipe. It also features several other delectable variations to suit your preferences and dietary needs. Discover the vibrant flavors of Roasted Lemon Asparagus and Ricotta Bruschetta, where toasted baguette slices are adorned with a vibrant blend of roasted asparagus, creamy ricotta, and tangy lemon zest. Alternatively, immerse yourself in the comforting warmth of Asparagus, Lemon, and Ricotta Stuffed Shells, where tender pasta shells are filled with a luscious mixture of asparagus, ricotta, and Parmesan cheese, then baked to perfection.

For those seeking a lighter option, the Asparagus and Lemon Risotto offers a creamy and flavorful rice dish infused with fresh asparagus, lemon, and a touch of white wine. And if you're in the mood for a quick and easy meal, try the Asparagus and Lemon Linguine, where tender linguine pasta is tossed with asparagus, lemon, Parmesan cheese, and a hint of garlic. Each recipe promises a unique culinary journey, ensuring that every bite is a celebration of fresh, zesty flavors.

Here are our top 8 tried and tested recipes!

LEMON ASPARAGUS PASTA



Lemon Asparagus Pasta image

Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.

Provided by Chop Suey

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package penne pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large lemon, zested and juiced
1 cup grated Parmesan cheese
½ cup olive oil
salt to taste
freshly cracked black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
  • Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
  • Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g

PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA



Pasta With Asparagus, Arugula and Ricotta image

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

3/4 pound thin asparagus, woody ends snapped off, cut into 1-inch lengths
Salt
3/4 pound penne, fusilli or bow-tie pasta
1/2 cup fresh ricotta
2 tablespoons extra virgin olive oil
A generous handful of baby arugula or wild arugula leaves, rinsed and spun dry (about 1 ounce, or 1 cup tightly packed)
Freshly ground pepper
1/3 cup freshly grated Parmesan

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

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.

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.

BOW-TIE PASTA WITH ASPARAGUS, LEMON AND RICOTTA RECIPE



BOW-TIE PASTA WITH ASPARAGUS, LEMON AND RICOTTA RECIPE image

Categories     Vegetable

Yield 4 Servings

Number Of Ingredients 8

1 lb farfalle (bow tie pasta)
2 lb asparagus
1/2 cup fresh ricotta
1/4 cup grated Pecorino Romano
1 lemon, grated rind and juice
1/4 cup pasta cooking water
2 tbsp butter
sprinkle of olive oil

Steps:

  • Cook farfalle until pasta is tender but still has some bite. Meanwhile, snap off and discard asparagus ends and cut spears on diagonal into 2-inch pieces. Melt butter in large skillet, add asparagus and cook, stirring constantly, for 1 minute. Stir in red pepper. As pasta finishes boiling, remove 1/4 cup of water and add to asparagus skillet. Cover skillet and cook asparagus for 3 minutes or until bright green. Remove from heat. Drain pasta into colander and transfer to large bowl. Add asparagus mixture, ricotta and romano. Toss well. Sprinkle with salt, pepper, lemon rind and juice, and a drizzle of olive oil. Toss again 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.

LEMONY CHICKEN ASPARAGUS WITH BOW TIES



Lemony Chicken Asparagus with Bow Ties image

With plenty of lemon flavor and fresh asparagus, this chicken entree really shouts, Spring! Guests are always intrigued by the lovely lemon cream.-Helen McGibbon, Downers Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

8 ounces uncooked bow tie pasta
3/4 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 tablespoons butter
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1/4 cup chicken broth
2 tablespoons lemon juice
1/4 cup heavy whipping cream
3 green onions, sliced
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet, saute chicken in butter until juices run clear. Remove with a slotted spoon. Reduce heat to medium; add the asparagus, broth and lemon juice. Cover and cook for 4-5 minutes or until asparagus is crisp-tender. , Stir in the cream, onions, parsley, lemon zest, salt and pepper. Return chicken to the pan; heat through. Drain pasta; add to the skillet.

Nutrition Facts : Calories 417 calories, Fat 15g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 455mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

BOW TIES WITH ASPARAGUS AND PROSCIUTTO



Bow Ties with Asparagus and Prosciutto image

For a main course, Jodi Trigg of Toledo, Illinois likes to serve a meal that lets the flavors of prosciutto and asparagus shine. With only five ingredients and a couple of tablespoons of water, Bow Ties with Asparagus and Prosciutto is as easy as it is elegant. "Add a dash of nutmeg for a change of pace," suggests Jodi.More Pasta Dinners »

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 package (16 ounces) bow tie pasta
1-1/2 cups heavy whipping cream
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons water
1/2 cup shredded Parmesan cheese
6 ounces thinly sliced prosciutto or deli ham, cut into strips

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until slightly thickened., Place asparagus and water in a microwave-safe dish. Cover; microwave on high for 3-4 minutes or until crisp-tender. Drain. , Drain pasta and place in a large serving bowl. Add the cream, asparagus, Parmesan cheese and prosciutto; toss to coat.

Nutrition Facts : Calories 573 calories, Fat 29g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 689mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

Tips:

  • Choose the right pasta: Bow-tie pasta (also known as farfalle) is a good choice for this dish because it holds the sauce well and cooks evenly. You can also use other short pasta shapes, such as penne or fusilli.
  • Cook the pasta al dente: This means cooking the pasta until it is tender but still has a slight bite to it. Overcooked pasta will be mushy and not hold the sauce as well.
  • Use fresh asparagus: Fresh asparagus is best for this dish, but you can also use frozen asparagus if necessary. Just be sure to thaw it completely before using.
  • Don't overcook the asparagus: Asparagus should be cooked until it is tender but still has a slight crunch to it. Overcooked asparagus will be limp and mushy.
  • Use a good quality ricotta cheese: Ricotta cheese is the key ingredient in the sauce for this dish, so it's important to use a good quality cheese. Look for ricotta cheese that is fresh and creamy.
  • Season the dish to taste: This dish is simple, so it's important to season it to taste. Add salt, pepper, and lemon zest to taste until the dish is flavorful.

Conclusion:

Bow-tie pasta with asparagus, lemon, and ricotta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at the table. So next time you're looking for a quick and easy pasta dish, give this recipe a try.

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