Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Lemon Ricotta Pasta with Peas

Creamy Lemon Ricotta Pasta with Peas

A quick and creamy pasta dish featuring ricotta cheese, fresh lemon, and peas for a bright, flavorful meal.

  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 8 ounces of pasta
  • 1 cup of ricotta cheese
  • Zest and juice of 1 lemon
  • 1 cup of fresh or frozen peas
  • 2 tablespoons of olive oil
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Optional: Fresh herbs like basil or parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente; reserve 1 cup of pasta water before draining.
  2. In a large skillet, heat the olive oil over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
  3. Add the ricotta cheese to the skillet along with the lemon zest and juice; stir to combine and cook for 2-3 minutes until creamy.
  4. Stir in the peas and cook for another 2-3 minutes until heated through; add reserved pasta water as needed to achieve desired sauce consistency.
  5. Add the drained pasta to the skillet and toss everything together; season with salt and pepper to taste.
  6. Serve immediately, garnished with fresh herbs if desired.

Notes

This recipe is best served fresh, but leftovers can be refrigerated for up to 2 days. For a lighter version, use low-fat ricotta.

  • Author: Chef Sally
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Method: Main
  • Cuisine: Italian

Nutrition

  • Calories: 450
  • Sugar: 5g
  • Fat: 18g
  • Carbohydrates: 55g
  • Protein: 15g