Pasta with asparagus and ricotta cream, a simple, delicate, and tasty first course with seasonal asparagus. It’s prepared quickly and is perfect for a light and flavorful lunch… cook the asparagus in a pan, then blend part of it together with the ricotta. Just add a little cooking water to obtain a creamy and flavorful pasta, try this recipe too!
Here are other ideas with asparagus:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 220.96 (Kcal)
- Carbohydrates 31.24 (g) of which sugars 2.68 (g)
- Proteins 11.60 (g)
- Fat 6.01 (g) of which saturated 2.97 (g)of which unsaturated 1.75 (g)
- Fibers 4.00 (g)
- Sodium 419.94 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.64 oz pasta
- 12.35 oz asparagus
- 1 scallion (to taste)
- 2.82 oz ricotta (or creamy cheese)
- 1 sprig thyme (or other herbs to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Pot
- Colander
- Immersion Blender
- Bowl
Preparation
Clean the asparagus by removing the tougher part of the stalk, wash them well and cut them into rounds, leaving the tips intact.
Clean and chop the scallion, fry it for a few moments in a pan with a drizzle of oil. Add the asparagus, salt and cook them until tender, wetting the bottom with a little hot water.
Take a part of the cooked asparagus (try to take only the stalks) and blend them with the immersion blender together with the ricotta.
Transfer the obtained cream into a bowl, seasoning with salt and pepper.
Boil the pasta in salted boiling water for the indicated minutes.
Drain it and pour it into the pan with the seasoning. Add the cream of ricotta and asparagus, a few leaves of thyme and mix over medium heat for a couple of minutes.
If necessary, moisten with half a ladle of cooking water.
Pasta with asparagus cream is ready, distribute it on plates and serve it hot… enjoy your meal!
Tips and Notes
You can use ricotta, philadelphia, robiola or another creamy cheese to taste. If you like, you can also add grated parmesan
You can perfume with a little grated lemon zest.
You can enrich the seasoning with strips of speck, bacon, or cooked ham.
You can use the pasta shape you prefer.
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