Name: Lemon Ricotta Pasta with Fresh Peas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz pasta (such as spaghetti, linguine, or fettuccine); 1 cup fresh or frozen peas; 1 cup ricotta cheese (whole milk); 1 tablespoon lemon zest; 3 tablespoons freshly squeezed lemon juice; ¼ cup grated Parmesan cheese; 2 cloves garlic, minced; 2 tablespoons olive oil; Salt and black pepper, to taste; Reserved pasta water, as needed; 2 tablespoons chopped fresh basil or parsley

Jump to Recipe·Print Recipe

If you’re searching for a quick, vibrant meal that absolutely sings of spring, Lemon Ricotta Pasta with Fresh Peas is about to become your new weeknight favorite. Creamy ricotta, the tang of real lemon, and sweet green peas come together in a silky sauce that clings to every strand of pasta. It’s equal parts comfort food and celebration of fresh, simple ingredients—with almost no effort. Whether you’re cooking for family or treating yourself, this is one dish you’ll crave again and again.

Lemon Ricotta Pasta with Fresh Peas Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of Lemon Ricotta Pasta with Fresh Peas is how a handful of pantry staples and fresh produce transform into something so light and flavorful. Each ingredient brings its own flair—creamy, zesty, sweet, or herbaceous—contributing to the irresistible harmony of the finished dish.

Pasta: Choose spaghetti, linguine, or fettuccine for a silky sauce-to-noodle ratio—classic shapes hold the creamy ricotta sauce beautifully.
Ricotta Cheese (whole milk): The backbone of the sauce, whole milk ricotta ensures a rich, creamy texture that feels luxurious but not heavy.
Lemon Zest: Adds bright, aromatic citrus flavor—zest only the yellow part for the best results.
Lemon Juice (freshly squeezed): Brings tang and freshness, balancing the richness of the ricotta.
Fresh or Frozen Peas: Sweet peas pop with color and flavor, giving every bite a taste of spring—frozen peas work wonderfully if fresh aren’t available.
Olive Oil: Just a little fat to sauté the garlic and help carry the flavors into the sauce.
Garlic (minced): Adds subtle warmth and aromatic depth—don’t let it brown!
Grated Parmesan Cheese: For a salty, umami kick and a touch of creaminess.
Salt and Black Pepper: Essential for balancing all the flavors—taste and adjust as you go.
Chopped Fresh Basil or Parsley (optional): A sprinkle of fresh herbs adds color and a final burst of freshness.
Reserved Pasta Water: This starchy water is the secret to a luscious, clingy sauce; add just enough to reach your desired creaminess.

How to Make Lemon Ricotta Pasta with Fresh Peas

Step 1: Cook the Pasta and Peas

Bring a large pot of salted water to a boil. Cook your pasta of choice according to the package directions until just al dente. In the last two minutes of cooking, toss in the peas so they cook alongside the pasta and become tender but still bright green. Before draining, save about a cup of that starchy pasta water—it’ll be your magic ingredient for the sauce.

Step 2: Sauté the Garlic

While the pasta bubbles away, heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for a minute or two, just until fragrant. Watch it closely—golden, not browned, is what you want. This step infuses the oil with flavor, which will blend seamlessly into your creamy sauce.

Step 3: Make the Ricotta-Lemon Mixture

In a large mixing bowl, stir together the ricotta cheese, lemon zest, lemon juice, grated Parmesan, and the warm garlic oil. Give it a good stir and season generously with salt and pepper. The lemon and ricotta will create a light, tangy base that’s both creamy and refreshing.

Step 4: Combine Everything

Immediately add the hot, drained pasta and peas to the bowl with your ricotta-lemon mixture. Toss vigorously, adding reserved pasta water a little at a time until the sauce becomes smooth and glossy, perfectly coating each noodle. The heat from the pasta will gently melt the cheese, creating a luscious, spoonable sauce.

Step 5: Taste and Serve

Give your Lemon Ricotta Pasta with Fresh Peas a final taste and adjust the seasoning if needed. If you love a little extra richness, swirl in a small knob of butter or a splash of cream. Just before serving, shower it with fresh basil or parsley for a burst of color and herbal freshness.

How to Serve Lemon Ricotta Pasta with Fresh Peas

Garnishes

A generous dusting of extra Parmesan and a sprinkle of chopped basil or parsley really make this dish pop, both visually and flavor-wise. If you want a little zing, add a few extra twists of lemon zest right before serving. For a peppery punch, a grind or two of black pepper is perfect.

Side Dishes

This pasta shines as a main course, but you can round out the meal with a crisp green salad tossed in a simple vinaigrette or a loaf of warm, crusty bread to mop up any remaining sauce. Roasted asparagus, grilled zucchini, or a platter of marinated tomatoes all make wonderful springtime companions.

Creative Ways to Present

Serve Lemon Ricotta Pasta with Fresh Peas in shallow bowls for a rustic, family-style feel, or twirl nests of pasta onto plates for an elegant touch. For a dinner party, top each serving with a few edible flowers or microgreens for a show-stopping presentation. You can even serve it slightly chilled as a pasta salad at a picnic or potluck.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the pasta to an airtight container and refrigerate for up to three days. The sauce might thicken a bit as it sits, but a splash of milk or reserved pasta water will bring back its creamy consistency when you reheat it.

Freezing

While this dish is best enjoyed fresh, you can freeze it in a pinch. Let the pasta cool completely, then pack it into freezer-safe containers. Freeze for up to one month. Be aware that the texture of the ricotta might change slightly, but it’ll still taste delicious after a gentle reheat.

Reheating

To reheat, place the pasta in a skillet over low heat with a splash of water or milk. Stir gently until warmed through and the sauce loosens up. Avoid microwaving for too long, as it can make the sauce grainy—low and slow on the stove is your friend here.

FAQs

Can I use a different type Main Course

Absolutely! While long noodles like spaghetti or linguine are classic, any pasta shape you love will work. Try penne, rigatoni, or even shells—the sauce clings beautifully to them all.

Is it possible to make this dish gluten-free?

Yes! Simply substitute your favorite gluten-free pasta. The creamy ricotta sauce and peas pair perfectly with most gluten-free varieties, so you won’t lose any flavor or texture.

Can I use part-skim ricotta instead of whole milk?

You can, but whole milk ricotta gives the sauce a richer, silkier texture. If you use part-skim, expect a slightly lighter sauce—it’ll still taste wonderful and creamy, just a touch less decadent.

What if I only have frozen peas?

Frozen peas are a fantastic substitute and work just as well as fresh. Add them directly to the boiling pasta water, just as you would with fresh peas—they’ll thaw and cook in minutes.

How can I add protein to this recipe?

For a heartier meal, you can add grilled chicken, sautéed shrimp, or even crispy prosciutto on top. For a vegetarian boost, toss in a handful of toasted pine nuts or serve with a soft-boiled egg.

Final Thoughts

There’s something magical about how quick and easy Lemon Ricotta Pasta with Fresh Peas comes together, yet it tastes like a dish you’d order at your favorite Italian trattoria. It’s comfort food that’s also fresh and bright—just the thing to put a little sunshine on your table. Give it a try this week, and don’t be surprised if it becomes your go-to spring and summer pasta!

Lemon Ricotta Pasta with Fresh Peas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A bright and creamy Italian-inspired pasta dish featuring tender peas and a luscious lemon ricotta sauce. Perfect for a quick and satisfying meal with fresh, zesty flavors.

Ingredients

Scale

Pasta

12 oz pasta (such as spaghetti, linguine, or fettuccine)
1 cup fresh or frozen peas

Sauce

1 cup ricotta cheese (whole milk)
1 tablespoon lemon zest
3 tablespoons freshly squeezed lemon juice
¼ cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper, to taste
Reserved pasta water, as needed

Garnish (optional)

2 tablespoons chopped fresh basil or parsley

Cook Mode Prevent your screen from going dark

Instructions

Cook pasta and peas: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. During the last 2 minutes of cooking, add the peas to the boiling pasta water. Reserve about 1 cup of the pasta water, then drain the pasta and peas.
Prepare garlic oil: While the pasta cooks, heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant but not browned.
Make the sauce: In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, Parmesan cheese, and the cooked garlic with its oil. Season with salt and black pepper to taste.
Toss pasta and sauce: Add the hot pasta and peas to the bowl and toss to coat evenly, adding reserved pasta water a little at a time until the sauce reaches a creamy consistency.
Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Garnish with fresh chopped basil or parsley if desired. Serve warm or at room temperature.