Tender-crisp asparagus alongside a super simple creamy pasta with little pops of lemon + chives in every bite! This meal is so fresh + full of springtime vibes but even better, it comes together in about 20 minutes. So perfect for an easy weeknight.
INGREDIENTS – serves 2
1 bundle of asparagus, ends removed
2T olive oil
Sprinkle of salt + pepper
1/2 16oz box of pasta (anything will work)
1/4c reserved pasta water
2 lemons, zested
Preheat oven to 375°F. Distribute asparagus on a baking sheet, drizzle with olive oil then sprinkle with salt + pepper. Toss to coat then roast for 8-10 minutes (less if your asparagus is really thin).
Cook pasta to package instructions in salted water, reserving 1/4c pasta water before dumping it.
Turn heat off, return the pasta to the pan with pasta water, butter, parmesan, lemon zest + ricotta. Mix until the cheeses have melted into the pasta water, creating a creamy sauce then stir in the chives. Squeeze a little lemon juice over the roasted asparagus + serve!