Lemon-Basil Ricotta Pasta Bake

1. Preheat broiler to high. Begin boiling pasta water. Heat a large skillet over medium heat.
2. Cook pasta to al dente per package instructions.
3. Add olive oil to skillet and cook mushrooms and asparagus for 5–6 minutes until mushrooms are browned and asparagus has softened and is bright green.
4. While pasta and vegetables cook, in a small bowl, mix ricotta, lemon zest and juice, ¼ cup basil, and salt.
5. Drain pasta and return to pot. Add vegetables and ricotta mixture and combine completely.
6. Transfer to baking dish and top with mozzarella and Parmesan cheese.
7. Broil for 4–5 minutes until cheese is melted and slightly browned. Sprinkle with remaining basil and serve.