Trader Joe's Lemon Ricotta One-Pot Pasta with Asparagus
Trader Joe'sTrader Joe's Lemon Ricotta One-Pot Pasta with Asparagus
Ingredients
- 1 pound Trader Joe's pasta, such as linguine or fettuccine
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 lemon, zested and juiced
- 1 cup Trader Joe's Traditional Whole Milk Ricotta Cheese
- 4 cups Trader Joe's Organic Chicken Broth
- 1 cup water
- 2 tablespoons Trader Joe's olive oil
- 2 cloves garlic, minced
- 1/2 cup Trader Joe's Shaved Parmesan, Romano & Asiago Cheeses, plus more for serving
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
In a large pot or Dutch oven, combine the pasta, asparagus, lemon zest, minced garlic, Trader Joe's Organic Chicken Broth, water, Trader Joe's olive oil, red pepper flakes (if using), salt, and black pepper.
⏱️ 5 min
- 2
Bring the mixture to a boil over high heat, stirring occasionally to prevent the pasta from sticking. Once boiling, reduce the heat to medium-high and continue to cook, stirring frequently, for 8-10 minutes, or until the pasta is al dente and most of the liquid has been absorbed. The pasta should be tender but still have a slight bite.
⏱️ 10 min
- 3
Remove the pot from the heat. Stir in the Trader Joe's Traditional Whole Milk Ricotta Cheese, lemon juice, and Trader Joe's Shaved Parmesan, Romano & Asiago Cheeses until well combined and creamy.
⏱️ 3 min
- 4
Taste and adjust seasonings as needed. If the sauce is too thick, add a splash of hot water or broth to reach your desired consistency.
⏱️ 1 min
- 5
Serve immediately, garnished with extra Trader Joe's Shaved Parmesan, Romano & Asiago Cheeses and a sprinkle of fresh black pepper, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTrader Joe's Lemon Ricotta One-Pot Pasta with Asparagus
- 1 pound Trader Joe's pasta, such as linguine or fettuccine
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 lemon, zested and juiced
- 1 cup Trader Joe's Traditional Whole Milk Ricotta Cheese
- 4 cups Trader Joe's Organic Chicken Broth
- 1 cup water
- 2 tablespoons Trader Joe's olive oil
- 2 cloves garlic, minced
- 1/2 cup Trader Joe's Shaved Parmesan, Romano & Asiago Cheeses, plus more for serving
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
In a large pot or Dutch oven, combine the pasta, asparagus, lemon zest, minced garlic, Trader Joe's Organic Chicken Broth, water, Trader Joe's olive oil, red pepper flakes (if using), salt, and black pepper.
⏱️ 5 min - 2
Bring the mixture to a boil over high heat, stirring occasionally to prevent the pasta from sticking. Once boiling, reduce the heat to medium-high and continue to cook, stirring frequently, for 8-10 minutes, or until the pasta is al dente and most of the liquid has been absorbed. The pasta should be tender but still have a slight bite.
⏱️ 10 min - 3
Remove the pot from the heat. Stir in the Trader Joe's Traditional Whole Milk Ricotta Cheese, lemon juice, and Trader Joe's Shaved Parmesan, Romano & Asiago Cheeses until well combined and creamy.
⏱️ 3 min - 4
Taste and adjust seasonings as needed. If the sauce is too thick, add a splash of hot water or broth to reach your desired consistency.
⏱️ 1 min - 5
Serve immediately, garnished with extra Trader Joe's Shaved Parmesan, Romano & Asiago Cheeses and a sprinkle of fresh black pepper, if desired.
⏱️ 1 min