Roasted Asparagus and Ricotta Fettuccine

Roasted Asparagus and Ricotta Fettuccine

Hi guys! How was your weekend? It’s EASTER next weekend – so nuts. Time is flyyyyyying. I’m now on official countdown for baby girl – less than 5 weeks to go (give or take). My dentist told me today that her third baby was 5 weeks early – yikes!

I was getting a filling…first one I’ve had to get in years! I came back home after the dentist and promptly ate a carrot cake cupcake – hence my need for fillings. I should be ashamed.

Those carrot cake cupcakes are coming to the blog on Friday, but until then, I’ve got something savory for you to feast your eyes on.

Roasted Asparagus and Ricotta Fettuccine

A month or so ago, I realized I had a half-used tub of ricotta in the back of my fridge that was going to expire soon. I have typically always used my ricotta for lasagna, or some sort of filling to stuff pasta with; but inspiration was with me that day and this creamy ricotta pasta sauce was born! It was so good, I’ve made it (and tweaked it) half a dozen times since then. It’s a nice alternative to a classic fettuccine alfredo sauce, giving you that creamy, coated noodle without all of the butter!

Asparagus is starting to come into season again, and roasted asparagus just seemed like the perfect addition to a spring pasta dish! Yaaaay for all of the spring and summer produce coming back into my life! Citrus, I love you, but I’m getting ready to say goodbye.

I’ve yet to try growing asparagus of my own, but I’m told it’s a pretty hearty vegetable to grow, and it’s a perennial, so that’s always a bonus. My garden will have to take a bit of a backseat this year, so I’ll keep asparagus in mind for next year!

Roasted Asparagus and Ricotta Fettuccine

This meal is one of those awesome recipes you can keep in mind for you when want something easy and meatless, and you don’t feel like putting too much effort into your cooking. My boys both gobbled this up (sans asparagus), so it’s good for picky little eaters too!

The sauce is simple; but make sure you keep a bit of the starchy cooking water leftover from the fettuccine noodles to incorporate into your dish. I often forget this step and drain the noodles without reserving any extra water – not disastrous but that water does help keep things nice and smooth!

With spring upon us (although most days it doesn’t feel like it) and Easter right around the corner, this quick and easy pasta dish is perfect for your next Meatless Monday!

Roasted Asparagus and Ricotta Fettuccine

Roasted Asparagus and Ricotta Fettuccine

Pssst – if you love your fettuccine alfredo but your waistline wants a break, try my lightened up chicken fettuccine alfredo!

Roasted Asparagus and Ricotta Fettuccine

Prep

Cook

Total

Yield 3-4 servings

Crispy, roasted asparagus is served on a bed of fettuccine coated in a creamy, velvety ricotta sauce. Ready in 30 minutes or less!

Ingredients

  • 8-10 fresh asparagus spears, cleaned and trimmed
  • 3 tbsp olive oil, divided
  • 1/2 lb (8oz) fettuccine noodles
  • 3 cloves garlic, minced
  • 1/4 cup milk (1% or 2%)
  • 1/4 cup half and half (or heavy cream)
  • 1 cup full-fat ricotta cheese
  • black pepper, to taste

Instructions

  1. Preheat the oven to 400 F. Place the asparagus on a baking sheet and drizzle with 1 tbsp of olive oil, and sprinkle with salt and pepper. Roast the asparagus for 18-20 minutes, or until easily pierced with a fork.
  2. While the asparagus is roasting, bring a large pot of water to a boil over medium-high heat. Salt the water, then cook the fettuccine noodles for 8-10 minutes, or until al dente. Drain the noodles, reserving about 1/2 cup of the cooking water. Rinse the noodles with cold water briefly to help prevent sticking.
  3. While the noodles are cooking, heat the remaining 2 tbsp of olive oil in a large skillet over medium heat. Add the garlic, and cook for 2-3 minutes. Add the milk, cream, and ricotta cheese, stirring with a large wooden spoon to combine. Once the sauce begins to bubble, allow it to cook on low for 3-4 minutes or until it has slightly thickened. Add the noodles, and stir to coat. If the sauce begins to get sticky, add a splash of the reserved cooking water to thin it out again. Immediately plate the pasta for serving, and top with asparagus and a sprinkle of black pepper, to taste.

Leftovers will keep in the fridge, in an airtight container, for 2-3 days.

roasted asparagus and ricotta fettuccine

Crispy, roasted asparagus is served on a bed of fettuccine coated in a creamy, velvety ricotta sauce. Ready in 30 minutes or less!
 

30 Comments

  1. Great use of that Ricotta! I heard that asparagus grows really well here so I’m tempting to give it a try in our little garden. How amazing would it be to grow your own?! Talk about fresh! And exciting if it actually worked! Delicious recipe, Katherine! And now I’m craving pasta πŸ˜‰ Hope you have a great week (long weekend coming up so woot woot to that) XO

    • I’ve heard asparagus grows well here too! I need to try it! Although that might be next year, as I think I’ll have my hands too full for gardening this summer πŸ˜‰ Pasta is always a good idea, right!? Yay to Easter weekend! Have a great week yourself! XO

  2. Katherine, I love how easy and delicious this recipe is, I have asparagus growing in my veggie garden, it is pretty easy to grow and hardly needs any care, I have been looking for some recipes to use them in and this sounds absolutely great, cannot wait to try it out.
    Thank you for the delicious recipe and have a great week πŸ™‚

  3. Only thing about growing asperagus is you have to wait 2 years to get anything. So if you plant it next year you’ll have it by 2021. Not a non patient persons veg🀣 using it in this dish looks worth the wait though! I love ricotta! I just made orange honey cream with it

    • I’m so glad you told me that, Patrick. Maybe I’ll summon the time and energy to actually get it planted this year so I can have it by 2020 haha – I’m not a patient person, either! Orange honey cream sounds fantastic!

  4. Mary Ann | The Beach House Kitchen

    Love how easy this is Katherine! Don’t you love when asparagus is in season! Can’t wait to try this!

  5. crumbtopbaking

    This looks creamy delicious Katherine! Love the versatility of ricotta cheese in both sweet and savoury dishes! And the asparagus is a nice addition! I can’t wait to roast some as a side with grilled steaks!

  6. So glad to arrive to your place ! Perfect week dinner your way is what I need ! πŸ™‚ Thank you so much !

  7. marcie@flavorthemoments

    5 weeks to go already? Time really does fly! Asparagus is my favorite spring veggie and this pasta looks so creamy and delicious!

  8. You crack me up eating a carrot cake cupcake when you come home from a filling, lol!! 5 weeks!! Wow…

    Love this pasta dish – such a perfect meal to welcome spring!

  9. We actually had sunshine and temps that finally climbed into the low 50’s today! Woo hoo! Ricotta is a great addition to the fettuccine, Katherine! I can eat this pasta for lunch and dinner in the same day!

  10. This is precisely the kind of meal I like to keep in my wheelhouse! It’s only breakfast time, but I would sure love a dish of this!

  11. this looks so yummy Katherine! i love pasta recipes that use ricotta, it makes it so light and you feel slightly less guilty eating pasta! bummer about the dentist, I must confess though, I haven’t been to the dentist in some time and i am SO scared of how many fillings I’ll probably need i just can’t figure out the bloody medical/insurance system over here and just keep forgetting but thanks for reminding me!

  12. Ben|Havocinthekitchen

    Pasta with ricotta is one of favorite things, and it’s only better with asparagus – perfect spring (which got lost this year) dish. And in case you are concerned, I forgive you for eating that cupcakes (but that’s sad you didn’t ship me any).

  13. YUM! I love asparagus season! I can’t believe Easter is this weekend already but I’m soooo ready for warm weather. This recipe is giving me all kinds of summer vibes πŸ™‚

  14. Yum!! I am so excited for asparagus! This looks like a great pasta dish for my boys! Have a great week Katherine πŸ™‚ XOXO

  15. This pasta dish sounds so amazing, such a creative way to use ricotta, like you I have only used it in lasagnas and stuffed pastas, plus asparagus are so good!!! canΒ΄t wait to give this recipe a try πŸ™‚

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