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!

Thanks for stopping by on my little corner of the internet, and feel free to come again, or follow me on Pinterest and Instagram at @theflouredcountertop.

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Lemon Aspsaragus Pasta

Lemon Aspsaragus Pasta

Author:
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

  1. 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.
  2. 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.
  3. Sprinkle with 3/4 cup of Mozzarella cheese, then season with salt and pepper to taste. Serve immediately.
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