Lemon Ricotta Pasta

Name: Lemon Ricotta Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 lemon; 8 oz. pasta*; 1 cup frozen peas; 1 clove garlic, minced; 1 Tbsp butter; 1 cup whole milk ricotta; 1/4 cup grated parmesan; 1/4 tsp salt (or to taste); 1/4 tsp freshly cracked black pepper (or to taste); 1 pinch crushed red pepper (or to taste)

User Reviews

4.2

63 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
400 kcal
Course
Lunch, Dinner
Cuisine
American

Lemon Ricotta Pasta

Nancy Wheeler

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Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

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Ingredients

Servings

1 lemon $0.58
8 oz. pasta* $0.59
1 cup frozen peas $0.74
1 clove garlic, minced $0.04
1 Tbsp butter $0.12
1 cup whole milk ricotta $1.60
1/4 cup grated parmesan $0.87
1/4 tsp salt (or to taste) $0.02
1/4 tsp freshly cracked black pepper (or to taste) $0.04
1 pinch crushed red pepper (or to taste) $0.02

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Instructions

Zest and juice the lemon. You'll need about ½ tsp zest and 1 Tbsp lemon juice.
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.