Easy Ricotta Pasta with Lemon
Creamy lemon ricotta pasta tossed with sweet peas, Parmesan, and a bright lemony kick. An easy, meatless dinner ready in under 30 minutes. Made in one pot, no cream needed.
Servings: 4 servings
Ingredients
- 16 ounces dry pasta penne, shells, cavatappi, anything works
- 1 tablespoon olive oil
- 1 shallot finely chopped (or ¼ of an onion)
- 3 garlic cloves minced
- 2 teaspoons Fresh thyme chopped
- 1 ¾ cup whole milk ricotta cheese
- ¾ cup grated parmesan cheese plus extra for serving
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice more to taste
- ¾ teaspoon salt adjust to taste
- ½ teaspoon ground black pepper
- ½ to 1 cup reserved pasta water
- 1 cup frozen peas
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Before draining, reserve about 1 cup of the pasta water. Drain the pasta and set aside.
- Return the empty pot to medium heat. Add the olive oil and chopped shallot. Cook for 2 to 3 minutes, until softened. Stir in the garlic and fresh thyme leaves.
- Lower the heat and stir in the ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper.
- Add the frozen peas and a splash of pasta water (start with ½ cup). Stir everything together until the peas are warmed through. Add more pasta water as needed to loosen it up.
- Add the drained pasta to the sauce and toss until everything is coated and creamy. Taste and adjust seasoning; more salt, pepper, lemon juice, or Parmesan as needed.
Notes
Pasta options: Shells, penne, or cavatappi all hold the sauce well.
Ricotta: Use whole milk ricotta for the creamiest texture.
Lemon: Fresh lemon juice and zest are key for bright, balanced flavor.
Pasta water: Add gradually to loosen the sauce and help it cling to the pasta.
Veggie swaps: Try sautéed asparagus, roasted cherry tomatoes, or chopped artichoke hearts for an easy variation.
Nutrition
Serving: 1 serving | Calories: 760kcal | Carbohydrates: 98g | Protein: 35g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 72mg | Sodium: 865mg | Potassium: 538mg | Fiber: 6g | Sugar: 6g | Vitamin A: 972IU | Vitamin C: 21mg | Calcium: 436mg | Iron: 3mg
