one pot lemon ricotta asparagus pasta
Craving carbs and have no time or patience? I gotchu.
Ingredients
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp lemon zest
- 1 lb short-cut pasta
- 4 cups vegetable broth (or water)
- 1/2 lb asparagus, ends trimmed and chopped
- 1 cup whole milk ricotta
- 1/2 cup fresh parmesan cheese, grated
- 1/4 cup lemon juice
- 1 cup canned full-fat coconut milk, or whole milk
Instructions
- Heat 1 tablespoon olive oil in a large sauce pot of Dutch oven over medium heat. Saute the shallot until golden and fragrant, about 2-3 minutes, then stir in the garlic, thyme, and lemon zest for another minute.
- Add in the pasta and toss with the seasonings. Pour in the vegetable broth or water and bring to a boil. Cook according to package directions. In the last five minutes, add in the asparagus. Do not drain the water.
- Stir in the ricotta, parmesan, coconut milk/whole milk, and lemon juice until the cheese melts and the sauce is thick and creamy, about 1-2 minutes. Taste and adjust salt and pepper as desired.
- Serve warm with fresh herbs and cracked black pepper.