Lemon Ricotta Fettuccine

READY IN: 20mins
Recipe by conniecooks

The lemon with the richness of the cheese is mouth watering good. You can add 1 1/2 cup of peas if desired instead of asparagus. Using fresh pasta makes this an almost instant dish.

Top Review by Keolani

I thought this was just okay. Definately easy and quick but a little bland. I probably won't be making it again but if I were to I would add quite a bit of parmesean cheese at the end to give it a little bit of saltiness. Also, the ingredient list does not mention the asperagus. I just cut a big handful into 1-2 inch pieces. The good thing about this recipe was that I am always looking for new ways to use the wonerful local asperagus I buy at the farmers market this time of year. yum, yum. This accomplished that goal for me. The colors were nice too, all white with spots of green throughout.

Ingredients Nutrition


  1. Melt butter over medium heat and cook garlic and shallot for 3 min or until softened.
  2. Add ricotta cheese and cream and stir until combined.
  3. Add lemon zest, juice and pepper and cook stirring until hot about 5 minutes.
  4. Meanwhile in large pot of boiling water add salt and pasta and cook for 3 minutes.
  5. Add asparagus and cook for two more minutes or until pasta is al dente and asparagus is tender crisp.
  6. Drain, reserve 1 cup of the pasta water and return pasta to pot.
  7. Add cheese mixture and toss to coat.
  8. Add some of the pasta water to moisten if needed.
  9. Add chives and toss to combine.

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