Lemon Ricotta Pasta
A delightful and creamy pasta dish that combines zesty lemon and rich ricotta, perfect for a weeknight dinner or a special occasion.
Ingredients
Main ingredients
- 1 lemon (zest and juice) Use fresh lemon for the best flavor.
- 8 oz. pasta (your choice, such as spaghetti or fettuccine) Choose your preferred pasta type.
- 1 cup frozen peas Add to colander while draining pasta to thaw.
- 1 clove garlic (minced) Freshly minced garlic enhances flavor.
- 1 Tbsp butter For sautéing garlic.
- 1 cup whole milk ricotta Fresh ricotta adds creaminess.
- 1/4 cup grated Parmesan adds savory flavor.
- 1/4 tsp salt (to taste) Adjust to personal preference.
- 1/4 tsp freshly cracked black pepper (to taste) Adjust to personal preference.
- 1 pinch crushed red pepper (to taste) Optional for added heat.
Instructions
Preparation
- Wash the lemon thoroughly, zest it with a microplane, then juice it, removing any seeds. Set aside the zest and juice.
- In a large pot of salted boiling water, cook the pasta according to package instructions (7-10 minutes), until al dente.
- Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta in a colander, placing the frozen peas in the colander to thaw.
Cooking
- Melt the butter in a large skillet over medium heat, then sauté the minced garlic for 1-2 minutes until fragrant.
- Add the drained pasta and peas to the skillet, pour in about 1/2 cup of reserved pasta water, and gently stir to combine.
- Turn off the heat and add the ricotta, Parmesan, lemon zest, and juice, mixing until well combined. Adjust consistency with reserved pasta water if needed.
- Season with salt, pepper, and crushed red pepper to taste.
Serving
- Serve warm, topped with more grated Parmesan and fresh lemon zest or basil, if desired.
Notes
For best results, use fresh ingredients like lemon and ricotta. You can also add vegetables or proteins to customize the dish.