Lemon Ricotta Pasta with Peas

This Lemon Ricotta Pasta with Peas is the perfect vegetarian spring pasta dish that is bright and flavourful! It’s made with ricotta cheese, parmesan cheese, lemon juice, lemon zest, pasta water, peas, and spinach.

Yield: 2

Author: Sharing the Taste

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Lemon Ricotta Pasta with Peas

This Lemon Ricotta Pasta with Peas is the perfect vegetarian spring pasta dish that is bright and flavourful! It’s made with ricotta cheese, parmesan cheese, lemon juice, lemon zest, pasta water, peas, and spinach.

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• 1/2 lb pasta
• 1 cup whole-milk ricotta
• 1/2 cup freshly grated parmesan
• 1/2 tablespoon freshly grated lemon zest
• ¼ cup lemon juice
• 1 cup frozen green peas
• 1 cup spinach
• Chili flakes for serving

Instructions

1. Cook pasta according to package instructions until al dente, reserving 1 cup of cooking water. Drain pasta and set aside.
2. In a large skillet, make the sauce: add the ricotta, parmesan, lemon zest and juice, and stir until well combined. Stir in about 1/4 cup of pasta water water until smooth.
3. Add in the peas and spinach. Stir vigorously until well combined.
4. Add the pasta and mix until well coated, adding more pasta water to loosen up the sauce as needed for a smooth sauce.
5. Serve immediately and top with extra parmesan cheese, red-pepper flakes, and black pepper.

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