Lemon-Ricotta Pasta

with asparagus and snap peas

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 6 oz. Asparagus
  • 4 oz. Snap Peas
  • 2 Garlic Cloves
  • 1 Lemon
  • 3 Thyme Sprigs
  • Info
    6 oz. Spaghetti
  • Info
    ½ oz. Pine Nuts
  • Info
    ½ cup Ricotta Cheese
  • Info
    ½ oz. Grated Parmesan

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.

  • Nutrition (per serving)

  • Calories
    632
  • Carbohydrates
    78g
  • Fat
    25g
  • Protein
    30g
  • Sodium
    197mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium Non-Stick Pan

Before You Cook

  • 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.

  • 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.

  • 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.

  • 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.

  • 5

    Make the Sauce

    Return pan used to toast pine nuts to medium heat. Add ricotta, ½ 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.

  • 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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