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Creamy Cheese-Stuffed Lemon Asparagus Pasta Recipe with Easy Chipotle Lime Crema

cream cheese-stuffed lemon asparagus pasta - featured image
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A creamy, tangy, and smoky pasta dish featuring cheese-stuffed pasta shells, fresh lemon asparagus sauce, and a zesty chipotle lime crema. Perfect for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 12 oz (340 g) fresh or dried pasta shells or large pasta shapes
  • 1 cup (225 g) ricotta cheese (whole milk recommended)
  • 1 cup (100 g) shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • 1 large egg (room temperature)
  • Salt and freshly ground black pepper, to taste
  • 1 bunch (about 1 lb / 450 g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 tbsp olive oil (extra virgin)
  • 1 cup (240 ml) heavy cream or half-and-half
  • Zest and juice of 1 large lemon
  • Salt and pepper, to taste
  • ½ cup (120 g) sour cream or Greek yogurt
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tbsp fresh lime juice
  • ½ tsp ground cumin (optional)
  • Salt, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking. Set aside to cool.
  2. In a medium bowl, combine ricotta, shredded mozzarella, grated Parmesan, and egg. Season with salt and pepper. Mix gently until smooth.
  3. Carefully fill each cooled pasta shell with the cheese mixture using a spoon or fingers. Place filled shells on a plate or baking sheet.
  4. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add chopped asparagus and sauté for 3-4 minutes until tender-crisp and bright green.
  6. Pour in heavy cream and stir. Add lemon zest and juice. Simmer for 3-5 minutes until sauce thickens slightly. Season with salt and pepper.
  7. Gently fold cheese-stuffed pasta shells into the lemon asparagus sauce. Warm through for 2-3 minutes to melt the cheese filling slightly.
  8. In a small bowl, whisk together sour cream or Greek yogurt, chopped chipotle pepper, lime juice, ground cumin (if using), and salt. Adjust heat to taste.
  9. Plate the pasta and drizzle with chipotle lime crema. Garnish with extra Parmesan or fresh herbs if desired. Serve immediately.

Notes

Use firm, small-curd ricotta for best stuffing texture. Rinse pasta shells after boiling to prevent sticking. Do not overfill pasta shells to avoid breaking. Use non-stick skillet for sauce to prevent burning. Adjust chipotle amount in crema to control spice level. For gluten-free, use gluten-free pasta shells and dairy substitutes.

Nutrition

Keywords: cheese stuffed pasta, lemon asparagus pasta, chipotle lime crema, creamy pasta, easy pasta recipe, spring pasta, summer pasta, weeknight dinner

Find it online: https://fuzzyforker.com/creamy-cheese-stuffed-lemon-asparagus-pasta-recipe-with-easy-chipotle-lime-crema/