Lemon Ricotta Pasta with Peas
Lemon Ricotta Pasta with Peas
Ingredients
Main Ingredients
- 12 ounces spaghetti
- 1 1/2 cups whole milk ricotta cheese
- 1 lemon, zested and juiced
- 1 1/2 cups frozen peas
- 2 tablespoons extra virgin olive oil
- 3 garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh mint, chopped, or fresh parsley
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat.
⏱️ 5 min - 2
Add the 12 ounces of spaghetti to the boiling water and cook according to package directions until al dente. This usually takes 8 to 10 minutes.
⏱️ 10 min - 3
While the pasta cooks, in a small skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the 3 cloves of minced garlic and sauté for 1 minute, until fragrant, being careful not to brown it.
⏱️ 2 min - 4
In a large mixing bowl, combine the 1 1/2 cups of whole milk ricotta cheese, the zest and juice from 1 lemon, 1/2 cup of grated Parmesan cheese, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Stir well to combine.
⏱️ 3 min - 5
During the last minute of the pasta cooking time, add the 1 1/2 cups of frozen peas to the pot with the pasta.
⏱️ 1 min - 6
Before draining, reserve 1 1/2 cups of the pasta cooking water. Then, drain the pasta and peas thoroughly.
⏱️ 1 min - 7
Add the drained pasta and peas, along with the sautéed garlic and olive oil from Step 3, to the ricotta mixture in the large mixing bowl. Add 1/2 cup of the reserved pasta water and toss vigorously to coat the pasta. Add more pasta water, 1/4 cup at a time, until the sauce reaches your desired creamy consistency.
⏱️ 3 min - 8
Serve immediately, garnished with the 1/4 cup of chopped fresh mint or parsley and additional grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ricotta Pasta with Peas
Ingredients
Main Ingredients
- 12 ounces spaghetti
- 1 1/2 cups whole milk ricotta cheese
- 1 lemon, zested and juiced
- 1 1/2 cups frozen peas
- 2 tablespoons extra virgin olive oil
- 3 garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh mint, chopped, or fresh parsley
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat.
⏱️ 5 min - 2
Add the 12 ounces of spaghetti to the boiling water and cook according to package directions until al dente. This usually takes 8 to 10 minutes.
⏱️ 10 min - 3
While the pasta cooks, in a small skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the 3 cloves of minced garlic and sauté for 1 minute, until fragrant, being careful not to brown it.
⏱️ 2 min - 4
In a large mixing bowl, combine the 1 1/2 cups of whole milk ricotta cheese, the zest and juice from 1 lemon, 1/2 cup of grated Parmesan cheese, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Stir well to combine.
⏱️ 3 min - 5
During the last minute of the pasta cooking time, add the 1 1/2 cups of frozen peas to the pot with the pasta.
⏱️ 1 min - 6
Before draining, reserve 1 1/2 cups of the pasta cooking water. Then, drain the pasta and peas thoroughly.
⏱️ 1 min - 7
Add the drained pasta and peas, along with the sautéed garlic and olive oil from Step 3, to the ricotta mixture in the large mixing bowl. Add 1/2 cup of the reserved pasta water and toss vigorously to coat the pasta. Add more pasta water, 1/4 cup at a time, until the sauce reaches your desired creamy consistency.
⏱️ 3 min - 8
Serve immediately, garnished with the 1/4 cup of chopped fresh mint or parsley and additional grated Parmesan cheese, if desired.
⏱️ 1 min