Baked Lemon, Ricotta, and Asparagus Pasta
Penne or fusilli mixed with ricotta, lemon zest, garlic, parsley and reserved pasta water, baked with chopped asparagus and Parmesan.
- 180 g Pasta (penne or fusilli)
- 150 g Ricotta cheese
- 200 g Asparagus spears
- 1 whole Lemon
- 2 cloves Garlic
- 30 g Parmesan cheese (grated)
- 10 g Fresh parsley
- ½ cube Vegetable stock cube
- 1 tbsp Olive oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a small baking dish.
- Step 2
Cook the pasta according to package directions, but subtract 2 minutes from the recommended time (it should be very al dente). Drain, reserving 100ml of the cooking water.
- Step 3
While pasta cooks, prepare the vegetables: Snap the woody ends off the asparagus and chop the spears into 2cm pieces. Mince the garlic. Finely grate the zest of the lemon and juice half of it.
- Step 4
In a large bowl, combine the ricotta, lemon zest, minced garlic, parsley, 15g Parmesan, and the reserved 100ml pasta water. Stir well to create a creamy sauce base. Season generously with salt and black pepper.
- Step 5
Add the slightly undercooked pasta and the chopped asparagus to the ricotta mixture. Toss everything together until coated.
- Step 6
Transfer the mixture to the prepared baking dish. Top with the remaining 15g of Parmesan cheese.
- Step 7
Bake for 15-18 minutes, or until the top is bubbling and golden brown. Serve immediately with a final squeeze of fresh lemon juice over the top.
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