Recipe: Spaghetti with Lemon, Asparagus & Ricotta

Recipe: Spaghetti with Lemon, Asparagus & Ricotta

Recipe blogger and home-cook extraordinaire Laura Williams from My Little Hong Kong Kitchen gives us her secrets for some seriously delicious dishes

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 4 Aug '18

Serves: 6

Prep time: 10–12 min

Cooking time: 5 min


  • 500g wholewheat spaghetti
  • 2 bunches asparagus
  • 300g fresh peas
  • 2 lemons
  • 1 tsp chilli flakes
  • 250g ricotta cheese
  • 50g grated Parmesan cheese
  • 1 bunch chopped fresh mint
  • 3 tbsp extra-virgin olive oil
  • salt and pepper to taste


  1. Bring a large pan of salted water to the boil. Cook the spaghetti according to packet instructions. Drain the pasta and reserve ½ cup of the cooking water for later.
  2. While the pasta cooks, remove the woody ends of the asparagus and slice into strips or bite-sized pieces. Place the asparagus into a frying pan with 1 tbsp olive oil and season with salt and pepper. Toss the asparagus for a few minutes until slightly softened and charred before adding in the peas and cooking for a further minute. Add ½ of the juice of 1 lemon and mix in the chilli flakes.
  3. In a separate bowl, mix the ricotta with the juice of 1 lemon and a good pinch of salt and pepper. Add in the Parmesan cheese and a large handful of freshly chopped mint.
  4. When the pasta is ready, empty into a bowl with the vegetables and add in the ricotta mixture. Toss through the pasta to combine. Use a little of the reserved cooking water to loosen if necessary.
  5. Serve the pasta with an extra squeeze of fresh lemon juice and a final grating of Parmesan cheese.

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