Description
Spring Pea and Lemon Ricotta Pasta is a fresh, creamy spring dinner ready in 25 minutes.
Ingredients
Scale
12 oz pasta
1 cup whole milk ricotta
1 lemon zest and juice
1 1/2 cups peas
2 tbsp olive oil
2 garlic cloves minced
1/2 cup grated Parmesan
1/2 tsp salt
1/4 tsp black pepper
1/2 cup reserved pasta water
Instructions
1. Cook pasta until al dente and reserve pasta water
2. Mix ricotta lemon zest juice salt and pepper
3. Heat oil and cook garlic
4. Add peas and cook until tender
5. Add pasta to skillet
6. Stir in ricotta mixture
7. Add pasta water gradually
8. Finish with Parmesan and serve
Notes
Use frozen peas if needed
Avoid high heat after adding ricotta
Add basil for extra freshness
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 45mg
