Brown Butter Rigatoni
with Asparagus, Walnuts & Lemony Ricotta
Brown Butter Rigatoni
Toasty brown butter coats rigatoni with crisp asparagus, crunchy walnuts, and bright lemony ricotta for a rich, nutty pasta that feels fresh and elegant.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 1 teaspoon Chili Flakes
- 1 clove Garlic
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- 4 ounce Ricotta Cheese
- 6 ounce Rigatoni Pasta
- 2 unit Scallions
- 1 unit Veggie Stock Concentrate
- ½ ounce Walnuts
Additional Ingredients
- 3 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Total Time30m
Calories750
Protein27g
Carbs83g
Fat38g
Tags:
VeggieFiber SmartLow SodiumEasy Cleanup
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, use a plain plant-based ricotta and skip the cheese garnish, or finish with extra lemon for creaminess and lift. For a nut-free version, leave out the walnuts and add toasted seeds or extra vegetables for similar crunch.
What to serve with it
Serve with a crisp green salad or roasted cherry tomatoes to keep the meal bright and balanced. Garlic bread or a simple focaccia also works well if you want something more filling on the side.
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