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Pea and Ricotta Pasta

A vibrant and creamy dish perfect for a quick weeknight dinner or a laid-back weekend lunch, brimming with fresh flavors and a delightful creaminess.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 12 ounces Pasta (spaghetti, penne, fusilli, or gluten-free) Choose your favorite type.
Main Ingredients
  • 1 cup Fresh or Frozen Peas Bright and sweet, adding nutrition and color.
  • 1 cup Ricotta Cheese Can be substituted with cottage cheese for a lighter option.
  • 2 cloves Garlic Fresh minced for depth of flavor.
  • 2 tablespoons Olive Oil Extra virgin recommended.
  • 1 teaspoon Lemon Zest Adds brightness; substitute with a splash of lemon juice if needed.
  • to taste Salt & Pepper Enhance the flavors.
  • 1/4 cup Parmesan Cheese Optional, for topping; nutritional yeast as a dairy-free alternative.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve a cup of pasta water before draining.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant, but not browned.
Cooking
  1. Stir in the peas and cook for 2-3 minutes, just until they are heated through.
  2. Add the drained pasta to the skillet with the peas, then gently fold in the ricotta. Mix in lemon zest and a splash of reserved pasta water to create a creamy sauce.
  3. Taste and season with salt and pepper as needed. If too thick, add more pasta water, a little at a time.
Serving
  1. Serve immediately, topped with a sprinkle of parmesan cheese if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. This dish can be frozen for up to a month; the texture of the peas may change once thawed. Reheat gently, adding a splash of water to loosen the sauce if needed.