Lemony Ricotta Pasta with Roasted Asparagus and Burst Tomatoes

This vibrant pasta dish is filled with bright cherry tomatoes and tender asparagus, topped with a bright lemon ricotta sauce.

SERVES : 4

PREP : 30 minutes

COOK : 20 minutes to 25 minutes

INGREDIENTS

• 2 pints cherry tomatoes (about 4 cups)
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more for cooking the pasta
• Freshly ground black pepper
• 1 pound medium asparagus (about 1/2-inch thick)
• 2 cloves garlic
• 4 ounces whole-milk ricotta cheese (about 1/2 cup), plus more for serving
• 1 ounce Parmesan cheese
• 1 medium lemon
• 1/2 cup chopped fresh basil leaves, plus more for serving
• 1/2 teaspoon red pepper flakes
• 12 ounces dried bucatini or other long pasta, such as spaghetti or linguine
• 3 ounces baby arugula (about 3 packed cups)

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 425°F.
2. Place 2 pints cherry tomatoes, 1 tablespoon of the olive oil, 1/4 teaspoon of the kosher salt, and a few grinds of black pepper in a large bowl and toss to combine. Transfer to one half of a rimmed baking sheet and arrange into a single layer. Reserve the bowl.
3. Snap off the woody ends of 1 pound asparagus and discard. Cut crosswise into 2-inch pieces on a slight diagonal. Grate or finely chop 2 cloves garlic. Place the asparagus, garlic, 1 tablespoon of the olive oil, 1/4 teaspoon of the kosher salt, and a few grinds of black pepper in the reserved bowl and toss to combine. Transfer to the other half of the baking sheet and spread out in a single layer. Reserve the bowl.
4. Roast until the tomatoes have burst but aren’t completely falling apart and the asparagus is crisp-tender, 15 to 20 minutes. Meanwhile, bring a large pot of heavily salted water to a boil. Make the herbed ricotta.
5. Add 4 ounces ricotta cheese to the now-empty bowl. Prep the following and add to the bowl: Grate 1 ounce Parmesan cheese if needed (about 1/2 cup). Finely grate the zest of 1 medium lemon (about 1 tablespoon). Juice the lemon until you have 2 tablespoons. Coarsely chop fresh basil leaves until you have 1/2 firmly-packed cup.
6. Add the remaining 1 tablespoon olive oil, remaining 1/2 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, and several grinds black pepper, and stir to combine.
7. Add 12 ounces bucatini to the boiling water and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
8. Return the drained pasta to the pot. Add the herbed ricotta, roasted veggies and their juices, 3 ounces baby arugula, and half of the reserved pasta water. Toss over low heat until all the noodles are coated and the arugula is just wilted, adding more of the reserved pasta water if needed, 1 to 2 minutes. Taste and season with more kosher salt and black pepper as needed.
9. Divide into bowls and top each one with more plain ricotta, basil, and freshly-ground black pepper.