Here is a very simple, easy to make, light pasta dish that is great to make on hot days like today.
Lemon Asparagus Pasta
1 package of spaghetti
1/2 pound Asparagus, chopped into 1 inch pieces
4 cloves of garlic, minced
1 tsp red pepper flakes
Zest of one lemon
Juice of one lemon
2 tbsp olive oil
2 tbsp unsalted butter
1/2 tsp salt
1/2 cup Ricotta Cheese
1 cup of pasta water
Fresh Ground Pepper
Grated Parmesan Cheese, for serving
Bring a large pot of salted water to boil. Add pasta, cook according to package directions. Before draining pasta, reserve one cup of pasta water.
While pasta is cooking, heat the olive oil and butter in a large skillet over medium-high heat. Once butter is melted add the garlic and red pepper flakes. Saute for 2 – 3 minutes, or until garlic is golden.
Add asparagus and salt to the skillet. Cook asparagus for six minutes, stirring occassionally.
Add the lemon zest to the skillet, stir to combine. Turn off the heat.
Combine the reserved cup of pasta water in a small bowl with the Ricotta Cheese. Using a whisk, mix the water and Ricotta together until totally combined.
Put drained pasta in the skillet with the asparagus, turn the heat back on to medium. Using tongs, toss the pasta together with the asparagus and garlic mixture. Once combined, add the lemon juice and the Ricotta mixture. Continue tossing until all the ingredients have melded together. Season with fresh ground pepper.
Remove the skillet from the heat. Serve the pasta and top with grated Parmesan cheese if desired.