Lemon Ricotta Asparagus Pasta

This lemon, ricotta, and asparagus pasta salad is a bright and creamy dish perfect for spring and summer gatherings. It highlights fresh ingredients like ricotta cheese blended with lemon zest and juice to create a luscious sauce that clings to ridged pasta, complemented by crisp asparagus and fragrant basil. Whether you bring it to a BBQ or serve it as a light meal, it offers a refreshing twist on traditional pasta salads.

I first made this salad during a late spring family picnic, and everyone was surprised by how creamy yet light the ricotta and lemon dressing tasted. Now it has become a summer staple that I bring whenever I want something elegant but easy.

Ingredients

• Kosher salt: to season pasta water and bring out vegetal flavors
• Short ridged pasta: One pound such as rigatoni or cavatappi these shapes trap the sauce well
• Whole-milk ricotta: One and a half cups which gives creaminess without heaviness look for fresh, high-quality ricotta for best flavor
• Parmesan: Half a cup finely grated for a nutty, savory depth
• Lemon zest: One tablespoon finely grated to provide bright citrus aroma choose unwaxed lemons for zesting
• Fresh lemon juice: One tablespoon to add tang and balance richness
• Freshly ground black pepper: for gentle heat and complexity
• Fresh asparagus: Two pounds trimmed and cut into two-inch pieces pick firm, bright green stalks that snap crisp when bent
• Fresh basil leaves: Three quarters cup thinly sliced offering herbaceous peppery notes use vibrant green leaves without brown spots

Step-by-Step Instructions

Sauté the Aromatics or Prepare the Sauce:

This recipe skips the traditional sauté and relies instead on combining fresh ricotta, Parmesan, lemon zest, lemon juice, and reserved pasta water to create a silky sauce. Mix these ingredients thoroughly until the sauce is creamy and smooth, seasoning with salt and black pepper. This step develops the core of flavor and texture for the pasta salad.

Cook the Pasta Al Dente:

Bring a large pot of salted water to a vigorous boil. Add the ridged pasta and cook according to the package instructions until just al dente, stirring occasionally to prevent sticking. Before draining, scoop out one cup of pasta cooking water and set aside to adjust the sauce consistency later.

Chill the Pasta in the Ricotta Mixture:

Transfer the drained pasta directly into the large bowl with the ricotta mixture. Toss gently to coat every piece with the creamy sauce. Refrigerate the salad uncovered for about 20 minutes to let the flavors meld and the salad chill for serving.

Blanch the Asparagus for Crisp-Tender Perfection:

While the pasta chills, fill a large bowl with ice water. Cook the asparagus in boiling salted water for two to three minutes until crisp-tender and beautifully bright green. Immediately transfer the asparagus to the ice bath to stop cooking and retain that vibrant color and texture. After cooling for five minutes, drain well.

Combine and Serve:

Add the blanched asparagus and thinly sliced basil to the pasta salad. Stir gently to distribute the vegetables and herbs evenly throughout. Just before serving, top with extra basil leaves, lemon zest, and more grated Parmesan for visual appeal and flavor bursts.

Bookmark

I love how the fresh lemon zest brightens the ricotta without overpowering it. This dish always brings back warm memories of family picnics and backyard dinners where everyone lingers at the table enjoying conversation and simple good food.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To help preserve the basil flavor, you can add fresh basil just before serving rather than mixing it in when storing. This keeps the herb vibrant and fresh tasting. If the sauce thickens too much after chilling, stir in a little reserved pasta water to loosen it up.

Ingredient Substitutions

If you cannot find fresh ricotta, whole-milk cottage cheese blended until smooth makes a reasonable substitute though the texture may be slightly different. For Parmesan, Pecorino Romano can work if you prefer a sharper taste. In place of basil, fresh mint or flat-leaf parsley provide lovely herbal notes but change the salad’s flavor profile. Frozen asparagus should be avoided as it can become mushy when cooked.

Serving Suggestions

This pasta salad shines alongside grilled chicken, fish, or pork, making it an easy side dish for summer meals. To turn it into a hearty main, toss in chilled grilled chicken slices or drained chickpeas for extra protein. Serve it with crusty bread and a simple green salad for a complete meal that feels fresh and satisfying without heaviness.

Cultural and Historical Context

Ricotta cheese is a traditional Italian whey cheese that has long been used in both sweet and savory dishes. Its fresh, mild flavor and creamy texture make it ideal for pasta dishes where creaminess is desired but without the richness of heavy creams. Pairing ricotta with lemon is a classic combination in Southern Italian and Mediterranean cooking, celebrated for balancing richness with bright citrus notes. This pasta salad brings those traditional inspirations into an easy-to-make, contemporary summer dish.

Common Recipe Questions

→ What type of pasta works best for this dish?

Ridged pasta shapes like rigatoni or cavatappi hold the creamy sauce well, while twisted shapes like gemelli or campanelle also offer excellent texture and sauce capture.

→ How do I keep asparagus tender and bright?

Blanch asparagus in boiling salted water for 2 to 3 minutes, then immediately transfer to an ice water bath. This locks in the color and stops the cooking, keeping it crisp-tender.

→ Can the sauce consistency be adjusted?

Yes, gradually adding reserved pasta water thins the ricotta and Parmesan mixture to create a creamy, silky coating for the pasta without extra oil.

→ What is the role of fresh basil in this dish?

Fresh basil adds a bright, peppery herbaceous note that balances the richness of ricotta and the brightness of lemon, enhancing overall flavor complexity.

→ How long can leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The basil may wilt but the flavors will remain vibrant and enjoyable.

→ Can I add protein to make it more filling?

Yes, adding cold grilled chicken slices or rinsed chickpeas can make this dish more substantial while maintaining its fresh character.