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Milk Street Recipe

Linguine with Artichokes, Asparagus and Lemon-Mint Ricotta

40 minutes

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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.

4

Servings

Tip

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

Ingredients

  • ½

    cup whole-milk ricotta cheese

  • ½

    cup lightly packed fresh mint, finely chopped

Directions

  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.
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