16ouncefusilli pastaor any pasta with grooves: rotelle, rotini, radiatori, cavatelli, etc.
1bunchasparagustrimmed & cut into ½" long pieces
1pintcherry or grape tomatoeshalved
1large lemon1 teaspoon zest and 2 Tablespoon juice
Take your three cheeses out of the fridge and sit out on the counter to warm up. In a large pot, boil water and cook pasta according to instructions on package. Once done, set aside 1 cup of the pasta water and then strain the pasta. Leave pasta in strainer for now.
While the pasta is cooking, heat a medium pan/skillet on medium. Once heated, add olive oil. Then add asparagus. Cook for 3 minutes. Then add salt and tomatoes. Cook for 1-2 mins more. Set aside.
Meanwhile, in the empty pot you used for pasta, set heat at medium. Add the three cheeses, cup of pasta water, lemon zest, lemon juice, and pepper. Stir consistently, slowly bringing heat down to low. Once cheese has melted, add ricotta. Stir until totally melted and combined.
Add cooked pasta, asparagus and tomatoes to the pot. Mix everything together and serve.
Serve pasta in bowl or plated. Sprinkle with shredded parmesan.