Cheesy One-Pot Lemon Ricotta Pasta - BC Dairy

For BC dairy farmers

Health Professionals

Milk in Schools

School or Educator

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Ingredients

Pasta

1 tbsp (15 mL) Canadian unsalted butter
½ cup (75 g) yellow onion, chopped
2 cloves (6 g) garlic, minced
3 ¼ cups (325 g) pasta, uncooked
2 ½ cups (625 mL) Canadian 2% milk
1 ½ cups (375 mL) vegetable stock
¾ cup (185 g) Canadian 10% ricotta
1 lemon, juiced and zested, adjust to your liking
1 cup (120 g) asparagus, cut into ½ inch lengths
1 ¼ cups (200 g) peas, fresh or frozen
Salt and freshly ground pepper, to taste

Garnish

2 tbsp (30 mL) Canadian unsalted butter
½ cup (32 g) breadcrumbs

Directions

Garnish: Heat a large pot over medium heat. Melt 2 tbsp butter, add
breadcrumbs and stir until golden. If desired, season with salt, transfer to
a small bowl and set aside.
Pasta: In the same pot, melt 1 tbsp butter. Add onion and garlic and cook
until softened, 3–4 minutes.
Add pasta, milk and vegetable stock. Bring to a gentle boil, then cover
and reduce to a simmer. Cook 10–15 minutes, stirring often, until pasta is
tender and liquid is mostly absorbed.
Meanwhile, whip ricotta with lemon juice and zest until smooth.
Add asparagus and peas to the pot and cook 5 minutes, stirring,
until tender.
Stir in whipped ricotta and season with salt and pepper.
Divide into bowls and top with toasted breadcrumbs. Serve immediately.

Tips

Add some sharp cheddar into the pasta for another level of flavour.

Cheesy One-Pot Lemon Ricotta Pasta