Lemon Ricotta Pasta With Asparagus and Mushrooms

Spring is here and finally its getting warmer and the days are getting brighter and longer.  Sunny days, birds chirping outside the window and daffodils finally making its way up from the ground are so exciting to see when you are cooped up inside for almost six months during winter.

Making use of seasonal vegetables is a very good choice when meal prepping.  Asparagus is one vegetable I like use during spring season as they are less woody and more fleshy.

I like lemon ricotta flavor combination.  The flavor is so refreshing and goes very well in pasta.  Making use of a pasta that can hold some sauce is a good option for this recipe.  Penne pasta or any small tubular shape pasta will work for this recipe.  The Selefina lemon pepper seasoning add the extra lemon pepper flavor to this pasta recipe.

You can substitute the mushroom and asparagus with other vegetables like broccoli and red pepper.  Adjust the amount of seasoning per your taste.  This recipe is very forgiving and adjust the creaminess and lemon flavors based on your choice.  Reserving the pasta water helps to adjust the consistency of the sauce.

This pasta is a very easy meal that can be prepared under 30 minutes.  If you are looking for a vegetarian option, then this recipe is a good choice.  It is filling as well as delicious too.

Serves - 8 

Ingredients

16 oz - penne pasta

10 - 12 stems - asparagus, woody part removed and cut into 1 inch pieces

8 oz - baby portabella mushrooms cleaned and sliced

2 cloves - finely chopped garlic

1/2 tsp - Selefina lemon pepper seasoning

1/2 tsp - ground pepper

1 -2 tbsp - olive oil

1 tbsp - unsalted butter

salt to taste

Sauce

1.5 cups - reserved pasta water

1 cup - Ricotta cheese

1/2 cup - half and half

1 tsp - Selefina lemon pepper powder

1/2 tsp - ground pepper

1/2 tsp - garlic powder

3 tbsp - all purpose flour

1 tbsp - butter

2 tbsp - olive oil

salt to taste

1/4 cup - grated parmesan cheese

1 - juice from a lemon

To garnish

Extra Parmesan cheese to garnish before serving

Zest of a lemon

Directions:

• Cook pasta according to the package instructions and reserve the pasta water.
• In a wide pan, melt butter and add oil oil.  Sauté chopped garlic till nice aroma comes.  Add the sliced mushrooms, asparagus, pepper powder and lemon pepper seasoning.  Cook till the mushrooms get golden brown on edges,  Add salt and cook till mushrooms are cooked and asparagus is deep green color and still lightly crunchy.  Remove the cooked vegetables from the pan.
• Sauce - In the same pan, melt butter and add the olive oil; and cook the all purpose flour in it.  Add the reserved pasta water, ricotta cheese and cook on low heat till everything is combined.  Add the half and half, lemon pepper seasoning, garlic powder, pepper powder and salt.  Cook till the sauce starts to thicken up slightly.
• Add the cooked pasta and mix well till all the pasta are coated well with the sauce.  Add the cooked mushrooms and asparagus.  Squeeze in the lemon juice.  Garnish with parmesan cheese.
• Before serving, grate in extra parmesan cheese and lemon zest.