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+ servings
fusilli pasta mixed with asparagus and baby tomatoes

Three Cheese Pasta with Lemon, Cherry Tomatoes & Asparagus

This three cheese pasta is light (which you wouldn't think with three cheeses!), beyond easy to make, and honestly delicious. Try it! Our kids loved it too!
Course Dinner, Main Course
Cuisine American, Americanized Italian
Total Time 28 minutes
Servings 4
Calories 735kcal


  • 8 ounce ricotta
  • ½ cup parmesan shredded +extra for serving
  • ½ cup pepper jack cheese shredded
  • 16 ounce fusilli pasta or any pasta with grooves: rotelle, rotini, radiatori, cavatelli, etc.
  • 2 Tablespoon olive oil
  • 1 bunch asparagus trimmed & cut into ½" long pieces
  • 1 teaspoon salt
  • 1 pint cherry or grape tomatoes halved
  • 1 large lemon 1 teaspoon zest and 2 Tablespoon juice
  • ½ teaspoon black pepper


  • 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.


Calories: 735kcal | Carbohydrates: 99g | Protein: 33g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 921mg | Potassium: 884mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2302IU | Vitamin C: 37mg | Calcium: 442mg | Iron: 5mg