Description
A quick and creamy pasta dish bursting with lemon flavor, combined with ricotta cheese and fresh peas for a refreshing meal.
Ingredients
Scale
- 8 ounces of pasta
- 1 cup of ricotta cheese
- Zest and juice of 1 lemon
- 1 cup of frozen peas, thawed
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- In a large bowl, mix the ricotta cheese, lemon zest, and lemon juice until smooth.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the thawed peas to the skillet and cook for 2-3 minutes until warmed through.
- Drain the pasta and reserve 1/2 cup of pasta water.
- Add the cooked pasta to the ricotta mixture, then stir in the pea and garlic mixture. Add reserved pasta water as needed to achieve desired creaminess.
- Season with salt and pepper to taste, and garnish with fresh basil before serving.
Notes
For a creamier texture, use full-fat ricotta. This dish pairs well with a light white wine.
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 55g
- Protein: 15g