Description
Enjoy a taste of spring with this delightful Lemon Ricotta Pasta with Fresh Peas. Creamy ricotta cheese, zesty lemon, and sweet peas come together to create a light and flavorful dish that is perfect for a quick weeknight meal.
Ingredients
Scale
Pasta:
- 12 oz pasta (such as linguine or penne)
Peas:
- 1 cup fresh or frozen peas
Ricotta Mixture:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- zest of 1 lemon
- juice of 1 lemon (about 2 tablespoons)
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta water
Garnish:
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. In the last 2 minutes of cooking, add the peas to the pot. Reserve 1/4 cup of pasta water, then drain the pasta and peas.
- Mix Ricotta: In a large mixing bowl, combine the ricotta, Parmesan, lemon zest, lemon juice, garlic, salt, and pepper. Stir until smooth.
- Combine and Toss: Add the hot pasta and peas to the ricotta mixture. Toss well to coat. Add reserved pasta water if needed for desired consistency.
- Season and Garnish: Taste and adjust seasoning. Garnish with fresh basil or parsley. Serve warm.
Notes
- This dish can be served warm or at room temperature.
- For added protein, top with grilled chicken or white beans.
- Swap in spinach or arugula for added greens.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 4g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
