Lemony Ricotta Pasta with Roasted Asparagus and Burst Tomatoes
This was one of the recipes that I stumbled upon by typing “pasta ricotta tomatoes” into my browser. Therefore, Google is to thank for serving me up Lemony Ricotta Pasta with Roasted Asparagus and Burst Tomatoes from The Kitchn. Of course there were other choices but I happened to have some leftover asparagus that Mattes had roasted (so I skipped that step), a bunch of grape tomatoes and a big bright lemon. Bingo!
The resulting dish was “springtime in a bowl” or “springy,” as Reed declared–yes, I am name-dropping my kids because I am so happy to have two of the three at home. The original recipe called for 12 ounces of spaghetti–which is my ultimate pet-peeve–so I adjusted the recipe below to use an entire pound of pasta, which was the perfect amount for the four of us. Enjoy!
Lemony Ricotta Pasta with Roasted Asparagus and Burst Tomatoes
Ingredients
- 2 pints cherry tomatoes about 4 cups
- 3 Tbls olive oil divided
- 1 tsp kosher salt plus more for cooking the pasta
- freshly ground black pepper
- 1 lb medium asparagus about 1/2-inch thick
- 2 cloves garlic
- 6 oz whole-milk ricotta cheese about 3/4 c (plus more for serving)
- 2 oz Parmesan cheese
- 1 large lemon
- 1/2 c chopped fresh basil leaves
- 1 tsp crushed red pepper flakes
- 1 lb dried bucatini or other long pasta, such as spaghetti or linguine
- 5 oz baby arugula (about 4 packed cups), I omitted
Instructions
Roast the vegetables
- Arrange a rack in the middle of the oven and heat the oven to 425°F.
- Place 2 pints cherry tomatoes, 1 tablespoon of the olive oil, 1/4 teaspoon of the kosher salt, and a few grinds of black pepper in a large bowl and toss to combine. Transfer to one half of a rimmed baking sheet and arrange into a single layer. Reserve the bowl.
- Snap off the woody ends of 1 pound asparagus and discard. Cut crosswise into 2-inch pieces on a slight diagonal. Grate or finely chop 2 cloves garlic. Place the asparagus, garlic, 1 tablespoon of the olive oil, 1/4 teaspoon of the kosher salt, and a few grinds of black pepper in the reserved bowl and toss to combine. Transfer to the other half of the baking sheet and spread out in a single layer. Reserve the bowl.
- Roast until the tomatoes have burst but aren’t completely falling apart and the asparagus is crisp-tender, 15 to 20 minutes. Meanwhile, bring a large pot of heavily salted water to a boil.
Make the herbed ricotta
- Add 6 ounces ricotta cheese to the now-empty bowl. Prep the following and add to the bowl: Grate 2 ounce Parmesan cheese if needed (about 2/3 cup). Finely grate the zest of 1 lemon. Juice the lemon until you have about 3 tablespoons. Coarsely chop fresh basil leaves until you have 1/2 firmly-packed cup.
- Add the remaining 1 tablespoon olive oil, remaining 1/2 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, and several grinds black pepper, and stir to combine.
Prepare the pasta
- Add pasta to the boiling water and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- Return the drained pasta to the pot. Add the herbed ricotta, roasted veggies and their juices, baby arugula, and half of the reserved pasta water. Toss over low heat until all the noodles are coated and the arugula is just wilted, adding more of the reserved pasta water if needed, 1 to 2 minutes. Taste and season with more kosher salt and black pepper as needed.
- Divide into bowls and top each one with more plain ricotta and freshly-ground black pepper.
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