Spaghetti with Asparagus, Spinach, Ricotta, Lemon & Parmesan
Do you need to use those leftover asparagus lying in your fridge?
If so, here’s a quick, easy, tasty recipe. It’s so fresh and zingy, perfect for this time of the year.
This makes a great recipe to impress your guests, but you do want to try at least once before, even if it’s really difficult to mess up.
Let’s make it.
Ingredients
Serves 2
- 200g spaghetti (or gluten free)
- 1 bunch asparagus
- 2 large handfuls fresh spinach
- 3–4 tbsp ricotta
- 1–2 tbsp Belmorso extra virgin olive oil
- Juice of ½ lemon
- Zest of 1 lemon
- Parmesan, freshly grated
- Salt and black pepper
- Reserved pasta water
How To Make It
Trim the asparagus and cut into pieces, keeping the tips separate for serving.
Bring a pot of salted water to the boil and cook the asparagus stems until tender.
Add the spinach briefly to blanch, then remove both from the water.
Transfer the cooked asparagus stems and spinach to a blender. Add the ricotta, olive oil, lemon juice, parmesan, salt, and black pepper.
Blend until smooth and creamy, adding a splash of pasta water if needed to loosen the sauce.
Cook the spaghetti until al dente, reserving some pasta water before draining.
Add the green ricotta sauce to a pan and warm it gently. Toss in the cooked spaghetti, adding pasta water as needed until the sauce becomes silky and coats the pasta evenly.
Serve with the reserved asparagus tips, fresh lemon zest, extra parmesan, and a final crack of black pepper.
Here’s Another Great Italian Asparagus Recipe
Garlic Asparagus Frittata with Ricotta
It’s perfect for brunch, lunch or a hearty breakfast.