Description
A bright and refreshing pasta dish combining creamy ricotta, zesty lemon, and vibrant peas, perfect for springtime dining.
Ingredients
Scale
- 12 oz pasta (such as linguine or penne)
- 1 cup fresh or frozen peas
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta water
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- Add the Peas: With two minutes remaining, add the peas to the pot.
- Reserve Pasta Water: Before draining, reserve 1/4 cup of the pasta water.
- Drain: Carefully drain the pasta and peas in a colander.
- Combine Ingredients: In a large mixing bowl, combine the ricotta, Parmesan, lemon zest, lemon juice, garlic, salt, and pepper. Stir until smooth.
- Toss: Add the hot pasta and peas to the ricotta mixture and toss until well coated. Add reserved pasta water as needed.
- Season and Garnish: Taste and adjust seasoning as necessary. Garnish with fresh herbs.
- Serve: Enjoy warm.
Notes
Make the ricotta mixture ahead of time for easier preparation. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg