Description
A creamy yet light pasta dish tossed with sautéed peas and fresh ricotta, brightened with lemon zest and juice.
Ingredients
Scale
- 8 oz pasta (your choice, preferably spaghetti)
- 1 cup ricotta cheese (preferably fresh)
- 1 cup fresh peas (or frozen if needed)
- 1 lemon (zested and juiced)
- 2 tbsp olive oil
- Salt and pepper to taste
- Parmesan cheese (for serving)
Instructions
- Cook the pasta according to package instructions until al dente, stirring occasionally for even cooking.
- Heat olive oil in a pan over medium heat until it shimmers lightly.
- Add fresh peas and sauté for 3-4 minutes until tender and still bright green.
- Mix ricotta, lemon zest, lemon juice, salt, and pepper in a bowl until well combined.
- Drain the pasta and add it to the pan with the peas, stirring gently to coat.
- Stir in the ricotta mixture until well combined, allowing it to coat the pasta beautifully.
- Serve warm, topped with freshly grated Parmesan for a finishing touch.
Notes
Best eaten fresh, but reheating with a splash of water works if needed. Avoid overcooking the peas and pasta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg