Gemelli with Asparagus, Ricotta, Arugula, and Lemon Zest

Name: Gemelli with Asparagus, Ricotta, and Lemon Zest
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound asparagus, trimmed, peeled, and cut into 1-inch pieces; Kosher salt; Freshly ground black pepper; 1 pound of gemelli, fusilli, rotini or any other medium-thickness short pasta; 1 cup fresh ricotta cheese; 1 tablespoon zest from 1 lemon; 2 cups loosely packed baby arugula leaves; 2 ounces finely grated Pecorino Romano cheese, plus more for serving tableside

This gemelli combines tender asparagus, creamy fresh ricotta, peppery arugula, and lemon zest using J. Kenji López-Alt's no-boil pasta method, where residual heat creates a silky sauce without traditional boiling.

Gemelli with Asparagus, Ricotta, Arugula, and Lemon Zest

Total

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Justapinch · by www.seriouseats.com

Ingredients

2 tablespoons extra-virgin olive oil
1 pound asparagus, trimmed, peeled, and cut into 1-inch pieces
Kosher salt
Freshly ground black pepper

1 pound of gemelli, fusilli, rotini or any other medium-thickness short pasta

1 cup fresh ricotta cheese

1 tablespoon zest from 1 lemon

2 cups loosely packed baby arugula leaves

2 ounces finely grated Pecorino Romano cheese, plus more for serving tableside

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Instructions

1
1. Heat oil in large heavy-bottomed sauce pot over high heat until just starting to smoke. Add asparagus pieces and cook, stirring occasionally, until tender-crisp and lightly browned. Season asparagus to taste with salt and pepper, transfer to bowl, and set aside. Do not clean sauce pot.
2
In a medium saucepan, bring 2 quarts of water and 1 teaspoon kosher salt to a boil over high heat. Add pasta and stir immediately. Allow to return to a boil, stir once vigorously, cover pot, and shut off heat. After one minute, stir one last time. Recover pot. Follow timing on box as a general guide for cooking time—start checking pasta 2 minutes before suggested cooking time and continue checking every minute until proper al dente texture is reached. Pasta should be fully softened, but retain a slight bite in the center. Drain pasta, reserving 2 cups of cooking liquid. Immediately transfer pasta to empty sauce pot from cooking asparagus.
3
Add asparagus, ricotta, lemon zest, arugula, grated cheese, and a few big twists of black pepper to the pasta. Add 1 cup pasta water and stir until all ingredients are combined and arugula has wilted. Continue adding pasta water until desired consistency is reached (the ricotta should turn into a creamy sauce that coats the noodles). Season to taste with salt and pepper, and serve immediately, passing more grated cheese at the table.

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Tips & Notes

Pro tips

Don't discard the asparagus cooking pot—its browned fond adds savory depth to the final dish when pasta is added directly to it.
Reserve pasta water before draining; start with 1 cup and add incrementally until ricotta turns into a glossy, coating sauce—too much water breaks the emulsion.
Add arugula at the very end off-heat so its peppery bite survives and wilts gently rather than turning bitter from prolonged cooking.
Grate Pecorino Romano fresh just before serving; pre-grated versions contain anti-caking agents that don't melt into the sauce as smoothly.

Substitutions

Fusilli or rotini → gemelli (same cooking time and sauce-holding capacity)
Baby arugula → fresh spinach or watercress (adjust for milder or more peppery flavor)
Pecorino Romano → Parmigiano-Reggiano (slightly milder, less salty result)
Fresh ricotta → mascarpone (richer, creamier; use ¾ cup and thin with more pasta water)

Storage & make-ahead

Best served immediately. Leftovers can be refrigerated up to 1 day; reheat gently with a splash of pasta water on low heat, though texture and arugula's peppery bite diminish.

Common Questions

What is the no-boil pasta technique used here?

Pasta cooks covered off-heat for 1 minute after boiling water is added, then finishes passively. This gentler method creates tender noodles with better texture than vigorous boiling.

Why does the recipe emphasize high-quality ricotta?

Premium ricotta with only milk, salt, and starter culture emulsifies smoothly into a creamy sauce. Brands with gums or stabilizers won't achieve the same silky coating on the pasta.

Can I make this ahead?

Assemble just before serving. The arugula wilts and ricotta sauce sets as it cools, so this dish is best eaten fresh. You can prep asparagus and zest lemon up to 1 day ahead.

What pasta shapes work besides gemelli?

Fusilli, rotini, or any medium-thickness short pasta holds the ricotta sauce well. Avoid long pasta like spaghetti, which won't coat evenly.

How do I know when the asparagus is tender-crisp?

It should be bright green, easily pierced with a fork, but still have slight resistance. Lightly browned edges add flavor. Overcooked asparagus becomes mushy and loses its color.