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Lemon Creamy Asparagus

Featured in Veggie meals full of flavor.

This fresh lemon asparagus pasta mixes perfectly cooked noodles with spring veggies like peas and radishes. Tossed with a zesty ricotta lemon sauce and topped with dill and parsley. It’s lighter than heavy mayo salads, works as a veggie main or side, and stays tasty for up to five days. Great for meal prep, BBQs, or quick dinners!
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Maria from tastyhush
Updated on Tue, 08 Apr 2025 13:50:32 GMT
A bowl of pasta with fresh veggies and creamy ricotta. Pin it
A bowl of pasta with fresh veggies and creamy ricotta. | tastyhush.com

When you take your first bite of this Asparagus Pasta Salad, you'll get hit with spring's best flavors – the combo of tender-crisp asparagus, perfectly cooked pasta, and that zingy lemon ricotta mix makes everything taste super fresh. Unlike those heavy, mayo-loaded pasta bowls, this one's vibrant and showcases seasonal veggies while still filling you up without weighing you down. At my place, we've turned this into our favorite warm-weather dish that fits in just as well at casual cookouts as it does at fancy brunches.

I brought this pasta salad to our neighborhood gathering last weekend, and before we started packing up, I'd already gotten recipe requests from three different neighbors. My vegetarian buddy said it was filling enough for her main dish, while others enjoyed it alongside some grilled chicken.

Essential Ingredients and Shopping Tips

  • Pasta: Go for curly shapes like fusilli or rotini that hold onto that creamy dressing really well.
  • Asparagus: Choose bunches with closed, firm tips and stalks of equal thickness for even cooking.
  • Ricotta: Stick with whole-milk ricotta for the creamiest results; don't pick any that seems watery.
  • Fresh Herbs: Only use fresh parsley and dill for that bright flavor kick – dried versions just won't work here.
A bowl of pasta with asparagus and radishes. Pin it
A bowl of pasta with asparagus and radishes. | tastyhush.com

Easy Cooking Instructions

Create Your Dressing:
In a bowl, combine 1 cup ricotta, 3 tbsp olive oil, 1 smashed garlic clove, the juice and zest from 1 lemon, and ½ tsp salt until smooth. If it's too thick, add a bit of water or extra lemon juice.
Prep Your Vegetables:
Snap off the tough ends of 1 lb asparagus and cut into 2-inch segments. Thinly slice 6-8 radishes and chop ¼ cup each of parsley and dill.
Blanch Your Veggies:
Bring salted water to a boil and cook the asparagus for 2 minutes. Add 1 cup peas and cook one more minute. Immediately cool in ice water, drain thoroughly, and pat dry.
Cook The Pasta:
Use the same pot to boil 8 oz pasta until al dente. Save ½ cup of that cooking water, drain the rest, rinse pasta briefly, and let it cool for about 5 minutes.
Combine Everything:
In your largest bowl, mix the pasta, blanched veggies, radishes, and herbs. Pour the creamy dressing over top and gently mix until everything's coated. If it seems dry, splash in some of that reserved pasta water.
Add The Finishing Touches:
Taste and adjust with extra salt, pepper, or lemon juice if needed. Top with additional fresh herbs and a little olive oil drizzle before serving.

I picked up the trick of using ricotta instead of mayonnaise during a springtime cooking workshop in Italy. The chef showed us how it makes seasonal vegetables stand out without drowning them in heavy dressing.

What's great about this salad is how you can adapt it year-round. When asparagus season ends, try using quick-cooked green beans in summer, chunks of roasted squash in autumn, or caramelized Brussels sprouts during winter months.

The most memorable reaction came at my sister's outdoor brunch when a guest who always complained about pasta salads took one taste of this and immediately asked me for the recipe.

This Asparagus Pasta Salad hits that perfect balance between bright, crisp flavors and hearty satisfaction. No matter where you serve it – outdoor gatherings, next to grilled meats, or as a standalone vegetarian meal – it brings seasonal freshness to your table with every single bite.

A bowl of pasta with peas and asparagus. Pin it
A bowl of pasta with peas and asparagus. | tastyhush.com

Frequently Asked Questions

→ Can I use a different type of pasta?
Definitely! Shapes like rotini, orzo, penne, farfalle, or fusilli would work wonderfully.
→ What’s the best way to store it?
Put it in an airtight container and refrigerate for up to five days. Before serving again, add a splash of olive oil or lemon juice if it seems dry.
→ What can I swap for ricotta?
Greek yogurt, smooth cottage cheese, or sour cream can replace ricotta easily.
→ Can this be made vegan?
Yes! Use blended silken tofu with nutritional yeast, or go for a plant-based ricotta alternative.
→ What pairs well with this meal?
It’s good with grilled chicken, fish, or tofu. Also excellent for picnics, potlucks, or summer grills.

Lemon Creamy Asparagus

A mix of pasta, asparagus, peas, and radishes in a tangy ricotta-laced lemon sauce. Finished off with fresh parsley and dill for extra zing.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Maria

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Italian American

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

→ Pasta Mix

01 1 cup peas, frozen or fresh
02 1/4 cup parsley, roughly chopped
03 1 pound asparagus, trimmed and chopped into 1-inch pieces
04 1 pound pasta of your choice: rotini, penne, farfalle, or fusilli
05 1 cup radishes, sliced thin and halved
06 2 tablespoons finely chopped dill

→ Creamy Lemon Dressing

07 3 tablespoons fresh lemon juice
08 1 clove garlic, minced into a paste or grated
09 1/2 teaspoon salt (add more if you want)
10 A dash of black pepper to taste
11 1/4 cup ricotta cheese of good quality
12 1/4 cup olive oil
13 1 teaspoon lemon zest, grated super fine

Instructions

Step 01

Stir together lemon juice, oil, ricotta, lemon zest, garlic, and salt in a small bowl or jar. Shake or mix until it’s creamy. Set it aside until you’re ready to use it.

Step 02

Wash and cut the asparagus into 1-inch pieces. Slice the radishes thinly, then cut the slices in half so they’re bite-sized.

Step 03

Bring a big pot of salted water to a boil. Add the pasta and cook until it’s just tender (al dente). Check the time on the box! Drain well, rinse with cold water, and let it sit to cool off completely.

Step 04

Set up an ice water bath in a big bowl. Boil another smaller pot of water. Add asparagus to the boiling water for 2 minutes, then toss in the peas for an extra minute. Once tender-crisp, drain them and dunk into the ice bath so they stop cooking. Drain again after they’ve chilled.

Step 05

Combine pasta, peas, asparagus, radishes, dill, and parsley in a large bowl. Pour your dressing over and toss gently so everything is evenly coated. Adjust salt, pepper, or olive oil if needed.

Step 06

Eat immediately at room temperature or chill it in the fridge. It stays fresh in a sealed container for up to five days, making it a great choice for planning meals ahead.

Notes

  1. This colorful pasta meal is perfect for a meat-free lunch or a summer outing.
  2. If you’ve got fresh peas, use those instead! Just add them to the water after cooking the asparagus for a minute.
  3. The dressing tastes better as it sits, so leftovers actually improve in flavor.

Tools You'll Need

  • Large pot for boiling pasta
  • Smaller pot for blanching veggies
  • Strainer to drain pasta and veggies
  • Big bowl for mixing everything
  • Jar or small bowl for dressing

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (ricotta cheese)
  • Uses wheat-based pasta

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 419
  • Total Fat: 12 g
  • Total Carbohydrate: 65 g
  • Protein: 14 g