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.
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!
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!
Pssst – if you love your fettuccine alfredo but your waistline wants a break, try my lightened up chicken fettuccine alfredo!Print
Crispy, roasted asparagus is served on a bed of fettuccine coated in a creamy, velvety ricotta sauce. Ready in 30 minutes or less!
- 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
- 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.
- 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.
- 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.