Lemon Ricotta Pasta

What You Need:

-Lemon -Pasta -Frozen Peas -Garlic -Butter -Whole Milk Ricotta

-Parmesan -Salt -Pepper -Red Pepper 


Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Zest & Juice Lemon


Cook pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Cook Pasta


Add frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Drain Pasta Add Peas


Add butter and garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Sauté Butter and Garlic


Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Add Back to Pot


Add whole milk ricotta, grated Parmesan, lemon juice, and lemon zest to the pasta. Stir until the ingredients are combined and the ricotta has turned into a creamy sauce.

Add Cheese and Lemon


Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.

Season Pasta

Ready to Make it?