Rigatoni & Asparagus with Lemon Ricotta Cream

Over easy eggs can finish a meal like nothing else. And this creamy and lemony pasta dish is complete once it’s topped with a silky smooth, over easy egg. Once the yolk breaks over the dish and falls into the tiny crevices of the rigatoni, there is nothing more you need! The best part of this dish, it’s so quick to put together! This is great in a pinch for dinner but I think it would be nice served for brunch also. This serves 3-4 people.

  • 1/2 pound rigatoni, cooked al dente
  • 1/2 pound asparagus, trimmed to the length of the rigatoni and blanched
  • 1 cup ricotta cheese
  • zest of 1 lemon
  • juice of 1/2 a lemon
  • 4 tablespoons heavy cream
  • freshly grated nutmeg, just a touch
  • fresh ground pepper
  • sea salt
  • 3-4 eggs
  • 3-4 pats unsalted butter

When I cooked my rigatoni, about half way through I threw in the asparagus but if you are unsure of times, you can cook it separately. (Anything to avoid more dishes, lol) Combine the ricotta cheese, heavy cream, lemon zest, juice, nutmeg, salt and fresh ground pepper until well combined. Into the lemon ricotta cream, pour in the rigatoni and toss  gently until each piece of rigatoni is coated. Top each serving with an over easy egg cooked in butter and pass around the freshly ground pepper. Enjoy!