Brown Butter Gemelli
with Asparagus, Walnuts, and Lemony Ricotta
Brown Butter Gemelli
Tender gemelli is tossed in nutty brown butter with crisp asparagus, toasted walnuts, and a bright lemony ricotta finish for a rich, fresh pasta dinner.
Ingredients
For 2 servings
- 8 ounce Asparagus
- 1 teaspoon Chili Flakes
- 2 clove Garlic
- 6 ounce Gemelli Pasta
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- 4 ounce Ricotta Cheese
- 2 unit Scallions
- 1 unit Veggie Stock Concentrate
- 1 ounce Walnuts
Additional Ingredients
- 3 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Total Time30m
Calories810
Protein29g
Carbs85g
Fat43g
Tags:
VeggieFiber SmartLow Sodium
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, use a plant-based ricotta and skip the Parmesan, keeping the lemony finish for brightness. For nut-free needs, replace the walnuts with toasted seeds or leave them out; gluten-free pasta can stand in for the wheat pasta.
What to serve with it
Serve with a crisp green salad or simple tomato salad to add freshness alongside the rich, nutty pasta. Warm crusty bread also works well if you want something to round out the meal and catch any extra sauce.
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