Description
A quick and creamy pasta dish featuring ricotta, fresh lemon, and sweet peas.
Ingredients
Scale
- 8 ounces of pasta
- 1 cup ricotta cheese
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup frozen peas
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: grated Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- While the pasta is cooking, in a large bowl, whisk together the ricotta cheese, lemon zest, lemon juice, olive oil, salt, and pepper.
- In the last 2 minutes of pasta cooking, add the frozen peas to the pot.
- Drain the pasta and peas, reserving about 1/2 cup of pasta water.
- Add the drained pasta and peas to the ricotta mixture, tossing to combine. Use reserved pasta water to adjust consistency if needed.
- Serve immediately, optionally topped with grated Parmesan.
Notes
This recipe is best served fresh; for a creamier texture, use full-fat ricotta. Adjust lemon to taste for acidity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 55g
- Protein: 15g