Lemon Asparagus Pasta
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Looking for an easy weeknight dinner? Of course you are- we all are! Be sure to save this simple, yet refreshing dinner.
This Lemon Asparagus Pasta is sure to be a staple in your dinner rotation.
The sauce is creamy but not too heavy, and has a nice tang from the lemon. And although I served it warm, I think it would taste just as fantastic cold. And it whips up quickly- perfect for a weeknight dinner!
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Lemon Aspsaragus Pasta
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min
Ingredients
- 12 Oz Penne Pasta
- 1 Onion (diced)
- 15 Asparagus Spears
- 3 Tbsp Butter
- 2 Tbsp Minced Garlic
- 1 1/2 cup Chicken Broth
- 3/4 cup milk
- 2 cups chopped cooked Chicken Breast (optional)
- 2 tsp Dried Thyme
- 1 1/2 cups (about 15oz) Ricotta Cheese
- 3 Lemons
- 3/4 cup shredded Mozzarella cheese
- Salt and pepper to taste
Instructions
- Boil 12oz of Penne pasta until nearly softened (you'll finish cooking the rest of it at the end). While it cooks, chop the 12-15 Asparagus spears in 2 inch sections, and dice your onion.
- In a large pot, melt the 3 Tbsp of Butter on medium heat, and cook the Onions and Asparagus for about 5 minutes until they start to soften. Add 2 Tbsp of Minced Garlic and cook for 1 more minute. 3. In a medium bowl, mix 1 1/2 cup of Chicken Broth, 3/4 cup milk, 2 tsp Dried Thyme, 1 1/2 cups Ricotta Cheese, and the juice of 3 Lemons. Pour over the Onion and Asparagus mixture, 1-2 cups cooked Chicken, and Penne pasta and let it simmer for 10 minutes, stirring occasionally, until fully softened.
- Sprinkle with 3/4 cup of Mozzarella cheese, then season with salt and pepper to taste. Serve immediately.