Description
A creamy and refreshing pasta dish featuring ricotta cheese, zesty lemon, and sweet peas, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 ounces pasta (such as fettuccine or spaghetti)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1 cup frozen peas
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large bowl, combine the ricotta cheese, grated Parmesan cheese, lemon zest, and lemon juice. Mix until smooth.
- In a large skillet, heat the olive oil over medium heat. Add the frozen peas and sauté for 2-3 minutes until heated through.
- Add the cooked pasta to the skillet with the peas. Pour in the ricotta mixture and a splash of reserved pasta water. Toss to combine, adding more water as needed to create a creamy sauce.
- Season with salt and pepper to taste. Serve immediately, garnished with fresh basil or parsley.
Notes
- You can use any type of pasta you prefer.
- Feel free to add cooked chicken or shrimp for extra protein.
- This pasta is best enjoyed fresh but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 200
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 47
- Fiber: 3
- Protein: 15
Keywords: Ricotta Lemon Pasta with Peas, creamy pasta, lemon pasta recipe, vegetarian pasta dish, quick pasta recipe