Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Linguine with Artichokes, Asparagus and Lemon-Mint Ricotta

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Linguine with Artichokes, Asparagus and Lemon-Mint Ricotta

To make this simple one-skillet pasta dish full of bright, springtime flavors and a pleasing mix of textures, we use store-bought fresh linguine. We cook the pasta in only 3 cups of water; the starch the noodles release as they simmer creates a thickened liquid that’s the basis of the sauce. Most jarred marinated artichoke hearts are quartered; if yours are whole or halved, cut them into smaller pieces. Jars come in different sizes, but a 10-ouncer will yield the right amount of drained artichokes for the recipe. Look for asparagus spears that are about as thick as a pencil so they cook to tender-crisp doneness in the right amount of time.




Don’t forget to cover the skillet after adding the pasta. The lid keeps the heat in the pan so the ingredients cook through properly and without excessive evaporation. After scattering the asparagus over the pasta-artichoke mixture, don’t mix it in. It cooks more evenly if left to steam on top.

40 minutes


  • ½

    cup whole-milk ricotta cheese

  • ½

    cup lightly packed fresh mint, finely chopped


  1. 01
    In a small bowl, stir together the ricotta, mint, lemon zest and juice, 2 tablespoons oil, ½ teaspoon each salt and pepper; set aside.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.