Lemon Ricotta Pasta with Peas and Parmesan

A light and refreshing pasta dish perfect for a quick and elegant weeknight meal. The bright lemon zest, creamy ricotta, sweet peas, and salty Parmesan create a balanced and flavorful experience.

Prep Time

10 minutes

Total Time

25 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£1.21

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1poundPasta (Penne, Farfalle, or similar)(Choose your favorite shape!)

£0.95

1cupFrozen Peas

£0.25

1cupRicotta Cheese(Whole milk ricotta is recommended for the best flavor and texture)

£1.50

0.5cupParmesan Cheese(Freshly grated, plus more for serving)

£1.20

1wholeLemon(Zest and juice)

£0.60

2tablespoonsOlive Oil

£0.20

2clovesGarlic(Minced)

£0.15

To tasteSalt

To tasteBlack Pepper(Freshly ground)

1cupPasta Water(Reserved from cooking pasta)

Total Cost

£4.85

£1.21 per serving

The Method

1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it.
3
Add the frozen peas to the skillet and cook for 2-3 minutes, until heated through.
4
Reserve about 1 cup of pasta water before draining the pasta. Drain the pasta and add it to the skillet with the peas and garlic.
5
Add the ricotta cheese, lemon zest, lemon juice, and Parmesan cheese to the skillet. Toss everything together to combine.
6
Add a little pasta water at a time, tossing constantly, until the sauce reaches your desired consistency. Season with salt and pepper to taste.
7
Serve immediately, garnished with extra Parmesan cheese and a sprinkle of black pepper.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

75g

29% of RDA

Fat

25g

36% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavor, use whole milk ricotta cheese.

If the sauce is too thick, add more pasta water to thin it out.

Add a pinch of red pepper flakes for a little heat.

Fresh mint or basil can be added at the end for extra freshness.

Cooking Equipment

Large pot

Large skillet

Zester

Grater

Wine Pairings

No wine pairing suggestions available for this recipe.

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Lemon Ricotta Pasta with Peas and Parmesan

Ingredients

The Method