Creamy Lemon Ricotta Pasta with Peas
A bright, spring-inspired pasta featuring a velvety lemon-ricotta sauce and sweet peas, perfect for a quick weeknight dinner that feels luxurious yet approachable.
Ingredients
Ingredients
- 12 oz short pasta such as fusilli or penne
- 1 cup fresh or frozen peas
- 1 cup part-skim ricotta cheese
- 1 large lemon zested and juiced
- 0.5 cup grated Parmesan cheese
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh basil chopped, for garnish
Notes
Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce. Make-Ahead: The sauce can be made up to 24 hours in advance and stored in the fridge. Variations: For a protein boost, add 1 cup of shredded rotisserie chicken or white beans. Substitute frozen edamame or broccoli for the peas. For a dairy-free version, use a plant-based ricotta and nutritional yeast instead of Parmesan. Serve with a simple green salad and crusty bread.