Meal Kit
Lemon-Ricotta Pasta
with asparagus and snap peas
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Pine Nuts), Milk, Wheat
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Vegetarian
Chef
David Padilla
In Your Box (serves 2)
- 6 oz. Asparagus
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6 oz. Spaghetti
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½ cup Ricotta Cheese
- 1 Lemon
- 4 oz. Snap Peas
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½ oz. Pine Nuts
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½ oz. Grated Parmesan
- 2 Garlic Cloves
- 3 Thyme Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories630
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Carbohydrates78g
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Net Carbs73g
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Fat25g
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Protein30g
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Sodium200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Trim woody ends off asparagus and cut into 1" lengths on an angle. Remove strings from sugar snap peas, if necessary. Mince garlic. Zest lemon, halve, and juice. Stem and mince thyme.
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2 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve 1 cup pasta water and drain pasta in a colander. While pasta cooks, roast pine nuts.
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3 Toast the Pine Nuts
Heat a medium non-stick pan over medium heat. Add pine nuts to hot pan. Stir occasionally until lightly browned and aromatic, 3-5 minutes. Remove to a plate. Reserve pan; no need to wipe clean.
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4 Roast the Vegetables
Place asparagus, sugar snap peas, and garlic on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast until tender, 8-10 minutes.
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5 Make the Sauce
Return pan used to toast pine nuts to medium heat. Add ricotta, 1/2 cup pasta water, half the Parmesan (reserve remaining for garnish), and 2 tsp. lemon juice and stir together. Stir occasionally until slightly thickened, 3-5 minutes. Remove from burner, season with thyme and a pinch of salt and pepper, and stir in pasta.
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6 Finish the Dish
Place pasta on a plate and garnish with pine nuts, lemon zest (to taste), and remaining Parmesan. Top with roasted vegetables.
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