It’s the middle of grilling season and most nights we have the grill out, but every once and a while there comes a cool or rainy summer day that thwarts our efforts to make the most of using the outdoors as an extension of our kitchen. On days like this try this creamy lemon pasta dish. It’s a light, fresh cream sauce that is brightened up by the lemons which makes it seem summery even though we’re cooking it inside.
The recipe comes from Cooking Light’s March 2015 issue so besides being a large pile of carbs (talk about one of my ultimate comfort foods!) the creamy sauce is lightened up from a typical alfredo-esque cream sauce so you don’t need to feel too guilty. I thought asparagus would be a nice addition to this dish to sneak some veggies in since asparagus goes so good with lemon.
Here’s what you need:
Put a pot of water on to boil and cook the bucatini according to package directions. Drain the pasta and save ¾ c of the pasta water.
Meanwhile, prepare the asparagus. Slice into 3 inch pieces, season with some garlic powder and lightly drizzle with olive oil. Bake in a 400 degree oven for about 8 minutes.
Prepare the sauce for the pasta. In a blender – or even a single serve blender cup – place 6 tablespoons of the pasta water, lemon zest from 2 lemons, lemon juice, a tablespoon of OJ, some heavy cream, and ricotta. Blend until smooth.
I really love my Ninja Blender
Now it’s time to mix everything together. Start by heating a 12 inch non-stick skillet over medium heat. Add the sauce mixture and cook until it’s heated through, about 2 minutes. Then add the pasta, chives, salt and pepper. Toss together. Then add the asparagus and toss again. Finally, turn off the heat and add the parmesan cheese and toss together one final time. You may or may not need to add the reserved pasta water as you toss everything together – I needed just a little bit (always reserve the whole ¾ cup though because if you don’t reserve enough you can’t get more if you need it).
Garnish with some lemon rind and more parmesan cheese and serve.
This was so good! After I ate one healthy serving, I kept picking at the leftovers as I was packing them up. I seriously had to hold myself back from completely stuffing myself. Like Tory’s mentioned, I wish I could live on carbs and it’s really hard to stop when I do decide to indulge.
This would also be really good with some grilled chicken breast.
As with all pasta dishes the leftovers of this were great.
- 8 oz bucatini
- Olive oil
- ½ bundle of asparagus
- Garlic powder
- 2 lemons, zested and juiced
- 1 T orange juice
- ¼ c heavy whipping cream
- ½ c ricotta cheese
- ¼ c chopped fresh chives
- 1 t kosher salt
- ½ t freshly ground black pepper
- ½ c freshly grated Parmigiano-Reggiano cheese, plus more to garnish
- Preheat the oven to 400 degrees and line a baking sheet with tinfoil.
- Cook the pasta according to package directions. Drain and reserve ¾ c pasta water.
- Meanwhile, prepare the asparagus. Cut into 3 inch pieces. Toss with some olive oil and sprinkle with garlic powder. Bake for 8 minutes.
- Prepare the sauce by combining 6 tablespoons of the reserved pasta water, lemon zest and juice, orange juice, whipping cream, and ricotta in a blender. Blend until smooth.
- Heat a 12 inch skillet over medium heat. Add the sauce to the pan and cook until heated through. Add the pasta, chives, salt and pepper and toss together. Toss in the asparagus. Add some of reserved pasta water to thin the sauce if needed. Remove from heat and stir in the parmigiana-reggiano cheese.
- Garnish with parmesan cheese and lemon rind if desired.
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