Lemon Spaghetti with Green Asparagus and Ricotta - Simple & Fresh
Lemon spaghetti with green asparagus and ricotta is the perfect dish when you crave a light, Mediterranean meal that tastes like sunshine. As a little 'cooking cat', I love the combination of the zesty freshness of lemon, the crisp, aromatic green asparagus, and the creamy mildness of ricotta. This dish is quick to make and brings an Italian lifestyle directly to your plate. Since we completely avoid processed products, the flavors of the fresh ingredients develop in a wonderfully puristic way. Preparation is child's play and succeeds immediately, even for beginner cooks. Whether as a quick lunch or a fine dinner, this pasta creation will delight you! Grab your apron and let's conjure up this wonderfully aromatic recipe together – for a moment of enjoyment that will make you purr.
Ingredients
Preparation
Bring a pot of water to a boil, add sea salt (5 g) and cook the spaghetti (125 g) until al dente.
Meanwhile, remove the woody ends of the green asparagus (250), cut the stalks into bite-sized pieces, and sauté in a pan with olive oil (20 ml) for about 5 minutes.
In a small bowl, stir the ricotta (100 g) together with the lemon (zest and juice) (1) until smooth and creamy.
Add the cooked spaghetti directly from the water to the pan with the asparagus, fold in the ricotta mixture, and toss briefly over low heat – make sure it stays nice and creamy!
Arrange the dish on a plate and enjoy immediately.
Stars
Comments