Description
Lemon Ricotta Pasta with Fresh Peas is a light and creamy pasta dish perfect for spring or summer. Featuring tender pasta cooked with sweet fresh peas and tossed in a zesty lemon-ricotta sauce, this recipe offers a fresh, satisfying meal that comes together quickly. Ideal for weeknight dinners or casual entertaining, it’s bright, flavorful, and easy to prepare.
Ingredients
Scale
Ingredients
- 12 ounces pasta (such as spaghetti, fettuccine, or penne)
- 1 cup fresh or frozen peas
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Zest and juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup pasta water (reserved)
- Chopped fresh basil or parsley for garnish
Instructions
- Cook Pasta and Peas: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. During the last 2 minutes of cooking, add the peas to the boiling pot with the pasta.
- Reserve Pasta Water and Drain: Before draining, reserve 1/4 cup of the pasta cooking water. Then drain the pasta and peas thoroughly.
- Prepare the Sauce: In a large bowl, combine the ricotta cheese, grated Parmesan, olive oil, lemon zest, lemon juice, salt, black pepper, and crushed red pepper flakes if using. Mix until smooth and well blended.
- Toss Pasta with Sauce: Add the hot pasta and peas to the bowl with the ricotta mixture. Toss everything together, adding a splash of the reserved pasta water as needed to loosen the sauce and ensure it coats the pasta evenly.
- Serve and Garnish: Serve the pasta warm, garnished with chopped fresh basil or parsley and extra Parmesan cheese if desired.
Notes
- For extra protein, consider adding grilled chicken or chickpeas to the dish.
- Swap fresh peas for spinach or arugula to boost the greens and add flavor variation.
- This dish is best served fresh but can be gently reheated with a bit of extra water or broth to maintain creaminess.
