one pot lemon ricotta asparagus pasta

Every damn week lately I’ve boast a random pound of asparagus in my fridge that I need to use.

My crisper drawer houses a few staple veggies at all times: broccoli, asparagus, and, during the summer, zucchini and yellow squash. Usually I’ve some type of leafy green or another depending on what I’ve planned to create (lots of romaine recently), maybe some Persian cucumbers, and a package of green onions I usually forget about until its sad and shriveled. Like my personality.

So if you’re ever wondering why most of my recipes use broccoli or asparagus as the choice veggie, that’s the explanation. It’s not that I dislike other things, we just prefer these over the alternatives. I’ll eat almost any vegetable or fruit. I’m a health-laden trash can like that.

We all know I’ve been rather conscious of saving time lately, and a bit explanation for that is my propensity to very high stress. I’m sure a combination of factors have contributed to my overwhelming cortisol, but I don’t want cooking and baking to become catalysts like they sometimes do. Rather, I want my kitchen to be a space of safety and creativity. Except when I’m forming pie crust for a quiche. Fuck pie crust.

Aaaaand, what’s more comforting than a silky one pot pasta? Ricotta is a lovely ingredient to have around since it can create rich sauces that aren’t as complex or heavy as, say, an alfredo. That and a good carbonara are staples when I want a bowl of gluten without any level of fuss.

So, if you’re like me, you’ll be smitten with this One Pot Lemon Ricotta Asparagus Pasta. Every step happens in a single pot: sauteing, boiling, and sauce-making. 30-35 minutes later you’ve a delicious, hot pile of fragrant, tasty noods. And yes, you can use any veggie you’d like! Just keep in mind the boiling time might differ.

So get your Dutch oven out from under the pile of other pans you might’ve neglected in the past months, and ready yourself for a wonderful Thursday supper.

Show Me Your Noods

The ingredients list for this pasta is delightfully short. You probably have everything you need already.

For the pasta itself, grab whatever short-cut variety you have. I love these shellbows but penne, rigatoni, regular macaroni, anything goes. I wouldn’t necessarily use spaghetti or the like, but if that’s all you’ve got, it’ll probably work alright.

First, saute a shallot for a couple minutes to get it nice and soft, then throw in some garlic, fresh thyme, and lemon zest. Stir your pasta in with the seasonings to get them nice and coated, then pour in some vegetable broth (or water, if you need lower sodium).

The small amount of water serves as part of the sauce, so don’t be weirded out by the low You basically just need enough to cover the noodles. As the noodles cook, keep an eye on the water level, and add 1/4 cup more at a time if needed. 4 cups was ample for me.

For the cook time, use whatever your bag of pasta recommends. In the final five minutes, throw in your asparagus. I’d also love broccoli or cauliflower in this, or snap peas (which likely take less time to cook). Honestly, whatever goes. Your Dutch oven is your oyster. Wouldn’t put oysters, though.

Lotta Ricotta

Don’t drain the water from your pot once the pasta is ready. This starchy base will become part of your sauce.

To finish, stir in the ricotta, some parmesan cheese, milk of choice – I use canned coconut, but whole milk or half and half are just as well – and fresh lemon juice. A tip there: zest the lemon you plan to use first, then squeeze out the juice, and separate the two parts. Boom, no food wastage!

Of course, taste for salt and pepper and adjust to your needs. I always like a little extra pepper when I serve my portions.

A fab meal on its own, or grill up some fish or chicken, or blackened shrimp. A fab base for all sorts of proteins. I sometimes form something of a “tuna mac” by stirring in a can of albacore. Much yum. Very taste. Such filling.

Maybe mom will like it, too? I know mine did. I gave half the pot away to her and my sis when the latter came down to visit. Quite popular. Hope you love it!

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

More ways to make your pee reek:

Asparagus Gruyere Tart with Pesto

Lemon Garlic Shrimp and Asparagus with Honey Butter Polenta

Honey BBQ Salmon and Asparagus with Creamy Polenta