Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.
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Do I Have to Use Fresh Lemon?
This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!
Not All Ricotta is Created Equal
I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!
Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.
What Else Can I Add?
This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!
What to Serve with Lemon Ricotta Pasta
This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.
Lemon Ricotta Pasta
Servings 4Ingredients
- 1 lemon ($0.89)
- 8 oz. pasta* ($0.67)
- 1 cup frozen peas ($0.50)
- 1 clove garlic, minced ($0.08)
- 1 Tbsp butter ($0.11)
- 1 cup whole milk ricotta ($1.60)
- 1/4 cup grated Parmesan ($0.36)
- 1/4 tsp salt (or to taste) ($0.02)
- 1/4 tsp freshly cracked black pepper (or to taste) ($0.02)
- 1 pinch crushed red pepper (or 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.
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Notes
Nutrition
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How to Make Lemon Ricotta Pasta – Step By Step Photos
Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.
Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.
Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.
Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.
Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.
Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.
Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.
Enjoy the lemon ricotta pasta while still warm!
I really dislike the texture of ricotta cheese for pasta sauces (it’s fine in lasagna and what-not); do you think you could make this with mascarpone cheese instead?
Hmm, perhaps. I haven’t worked a lot with mascarpone to know how it would behave when turned into a sauce like this.
This recipe is awesome. I make it all the time. The only things I do differently is I grate a clove or two of fresh garlic into the “sauce”. I think lemon and garlic go so well together. I also add some parmesan cheese and sometimes some feta cheese. It is such a great quick meal! Thanks for another great recipe !
Delicious! Made this for my mom and me and we both loved it. I think that next time I will make it with broccoli instead of peas – I was hoping the sauce would overpower the peas enough for me to force them down, but unfortunately not. Guess I still just don’t like them.
Very easy recipe. I added onion salt after it was complete because I felt it was bland even with the regular salt and pepper. Onion salt added a lot of flavor.
This was very tasty and perfect as a low budget meal. I added 2 chicken breasts cut in bite size pieces (cooking it in the water of pasta). I am wondering what the 1Tbsp of butter did for the sauce? Not sure I feel that small amount did anything for it at all, any reason in particular to keep it?
The butter helps smooth it out a bit, but that’s all :) If you didn’t notice it, you’d probably be okay leaving it out next time.
Just made this and agree with the poster that says something is missing – I think it’s garlic. I crumbed a bit of Boursin on top since I had it on hand (I’m sure garlic/herb cream cheese would work fine too), and it made a huge difference.
Great, thanks! We left the peas out and subbed 1 cup of cauliflower from the food processor for half of the ricotta. Made a great, refreshing side:)
Just made this. good, easy and cheap meal. :)
This is a great recipe! Didn’t have peas so I added carmelized onions and roasted zucchini instead. THANKS FOR POSTING!
This was great! I threw in a can of tuna fish for some protein, and it worked well.
I tried it with a combo version of ricotta, peas and cauliflower sauce all blended together plus added Parmesan cheese for a heartier version!
I tried this recipe and substituted the peas for soybeans to make up for my missing protein, it is an extra step but tasted really good. =)
Made this tonight for dinner. Super yum. Total keeper. Fills that peas craving I get every now and then.
I just had this, and it was good, but I couldn’t help but feel like something was missing. Maybe next time I’ll put in more pepper or some basil? I bet fresh asparagus would go great with this (when in season, of course!)
I just finished this and it was delicious! The peas work really well with the lemony ricotta sauce.