Lemon Ricotta Pasta

4.24 from 21 votes

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: American

Total Cost: $4.27 recipe / $1.07 serving

Servings:

Calories: 400kcal

Author: Beth Moncel

Ingredients

1 lemon $0.58
8 oz. pasta see notes, $0.59
1 cup frozen peas $0.74
1 clove garlic minced, $0.04
1 Tbsp butter $0.12
1 cup whole milk ricotta $1.60
1/4 cup grated Parmesan $0.87
1/4 tsp salt to taste, $0.02
1/4 tsp freshly cracked black pepper to taste, $0.04
1 pinch crushed red pepper to taste, $0.02

Instructions

Zest and juice the lemon. You'll need about ½ tsp zest and 1 Tbsp lemon juice.
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

See how we calculate recipe costs here.

Notes

*Use any short shape pasta.

Nutrition

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