If you’re craving a fresh and bright dish, this lemony pasta with peas is just the thing! The simple blend of flavors makes this pasta shine, capturing the essence of springtime cooking.
This pasta dish addresses the common issues of blandness and lack of freshness seen in many quick meals, offering bright flavors and creamy texture.
I can’t tell you how many times I’ve struggled with making pasta that feels light and satisfying without being overwhelming. This recipe really hits the mark, solving the usual problem of heavy sauces. I’ve found that using ricotta and peas adds just the right creaminess and sweetness to the dish without making it feel too rich.
What I love about this recipe is how quick and easy it is. In just 30 minutes, you can have a comforting meal ready to enjoy. It works great for busy weeknights or when unexpected guests drop by.
If you want to pair this with a tasty side, you can check out my Broccolini Frittata for a full meal experience!
Table of contents
Why You Will Love This Recipe
- Fresh and Bright Flavor – The zest and juice from fresh lemons pair beautifully with peas, crafting a vibrant taste that’s both zesty and refreshing, bringing a taste of spring right to your table.
- Quick and Easy Prep – With a total time of just 30 minutes, this dish is ideal for busy weekdays. You can whip it up in no time while keeping dinner stress-free.
- Creamy Texture – The ricotta adds a creamy, lush consistency that envelops the pasta and peas, creating a satisfying dish that feels indulgent yet remains light.
- Versatile Favorite – This lemony pasta with peas adapts well to seasonal changes. Swap in asparagus, spinach, or even cherry tomatoes to keep things interesting and fresh all year round.
Lemony Pasta with Peas and Ricotta
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Pasta
- Method: Sautéing and Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious vegetarian pasta dish featuring fresh peas and creamy ricotta cheese with a hint of lemon.
Ingredients
- 4 Tbsp (57 g) butter
- 1½ cups (about 3 medium) shallots, thinly sliced
- 2 Tbsp (6 g) garlic, chopped
- 1 lb (about 3 cups) peas, fresh or frozen
- Zest of 2 lemons
- 1 lb (450 g) pasta, any preferred type
- 1 lb (about 2 cups, 450 g) ricotta cheese, whole milk variety, drained
- Juice of 2 lemons (about 4 Tbsp or 60 ml)
- ⅓ cup (25 g) grated Parmesan cheese
- Extra virgin olive oil, for serving
Instructions
- Step 1: Bring a large pot of water to a rolling boil. Salt generously before adding the pasta. This ensures the pasta cooks evenly and absorbs flavor.
- Step 2: Melt the butter in a skillet over medium-low heat. Add the sliced shallots and chopped garlic, cooking gently until soft and fragrant without browning or burning, about 3-5 minutes. Cover the skillet briefly to speed cooking.
- Step 3: Stir in the peas and lemon zest. Cook until peas are bright green and tender, about 3-4 minutes. Be careful not to overcook to retain their vibrant color and freshness.
- Step 4: Add the pasta to the boiling salted water. Cook according to package instructions until al dente — firm to the bite but cooked through. Check pasta texture 1 minute before the package time to avoid overcooking.
- Step 5: Drain the pasta, reserving some cooking water. Add the ricotta cheese to the sautéed peas and gently stir to form a creamy sauce. Use a whisk if ricotta clumps to smooth the texture.
- Step 6: Add the drained pasta to the skillet with the ricotta and peas. Pour in the lemon juice. Toss everything together thoroughly. If the sauce is too thick, add a few tablespoons of reserved pasta water gradually until desired consistency is reached.
- Step 7: Drizzle with extra virgin olive oil and sprinkle Parmesan cheese to taste. Toss lightly to combine and serve immediately.
Notes
- Room Temperature: Store leftovers in an airtight container at room temperature, away from direct sunlight and heat, for up to 2 days.
- Refrigeration: Keep in a sealed container in the refrigerator for up to 4 days to maintain best texture and freshness.
- Freezing: Place in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
- To prevent pasta sticking after draining, stir in 1 tablespoon of olive oil immediately within 30 seconds after draining.
- When sauce thickens excessively, gradually add reserved pasta cooking water a few tablespoons at a time to loosen it.
- If lemon flavor is muted, add extra lemon zest about 1 teaspoon at a time while mixing before serving.
- Use a timer to control pasta cooking time precisely and avoid overcooking.
- Smooth ricotta clumps by whisking before incorporating into the skillet.
- Serve with a simple green salad or roasted asparagus for a light complement.
- Pair with garlic bread or a drizzle of olive oil for richer texture.
- Add grilled chicken or toss into a vegetable pasta salad for a heartier meal.
- Use leftovers in wraps with lettuce or gluten-free tortillas for a quick lunch.
- Top with extra ricotta or sprinkle with lemon zest for added brightness.
- Offer a tahini sauce or light vinaigrette on the side to introduce additional flavor notes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Pasta: Choose a high-quality semolina or egg pasta for great texture and flavor. Fresh pasta works well but dry pasta holds sauce better. Make sure it’s not overcooked.
- Fresh peas: Look for bright green, plump peas. Frozen peas work too and they retain sweetness. Be careful not to overcook, as they should stay vibrant.
- Ricotta cheese: Use whole milk ricotta for creaminess and richness. Drain any excess liquid before using, as it can make the dish watery.
- Lemon zest: Opt for fresh lemons and zest them yourself for the brightest flavor. The zest enhances the pasta’s freshness and keeps it from being too heavy.
- Olive oil: Choose a good quality extra virgin olive oil for drizzling. It adds depth and makes the dish feel lighter. Avoid oils that are overly strong or cheap quality.
- Pasta: Choose a high-quality semolina or egg pasta for great texture and flavor. Fresh pasta works well but dry pasta holds sauce better. Make sure it’s not overcooked.
- Fresh peas: Look for bright green, plump peas. Frozen peas work too and they retain sweetness. Be careful not to overcook, as they should stay vibrant.
- Ricotta cheese: Use whole milk ricotta for creaminess and richness. Drain any excess liquid before using, as it can make the dish watery.
- Lemon zest: Opt for fresh lemons and zest them yourself for the brightest flavor. The zest enhances the pasta’s freshness and keeps it from being too heavy.
- Olive oil: Choose a good quality extra virgin olive oil for drizzling. It adds depth and makes the dish feel lighter. Avoid oils that are overly strong or cheap quality.
Recipe Tips
- If pasta sticks together, stir in a tablespoon of olive oil immediately after draining, about 30 seconds after draining the pasta from boiling water.
- When the sauce becomes too thick, add a few tablespoons of pasta cooking water, stirring it in gradually until the desired consistency is reached.
- If you’re not tasting the lemon, try adding more zest, about 1 teaspoon at a time, when mixing the pasta with the sauce, for heightened brightness.
- For unevenly cooked pasta, set a timer for the recommended cooking time. Check the pasta texture 1 minute before it’s set to be done, adjusting as necessary.
- If ricotta clumps during mixing, use a whisk to smooth it out before combining with pasta, ensuring a creamy and more uniform texture upon serving.
Serving Suggestions
Serve with a simple green salad or roasted asparagus for a fresh complement. Pair with garlic bread or a light olive oil drizzle for added richness.
Add to a vegetable pasta salad or combine with grilled chicken for a heartier meal. Use to make wraps with lettuce or gluten-free tortillas for a quick lunch option.
Top with extra ricotta or a sprinkle of lemon zest for brightness. Serve with a tahini sauce or a light vinaigrette for additional flavor notes.
Recipe variations
- You can use either fresh peas or frozen peas (1 pound) depending on season and availability for this lemony pasta with peas dish. Fresh peas add a sweeter note.
- Add 4 tablespoons of butter and 2 tablespoons of chopped garlic to sauté with the shallots. These amounts build the flavor base for the creamy ricotta sauce.
- Either whole-milk ricotta or a lighter alternative can be used. Use 1 pound of ricotta cheese to maintain the creamy texture that complements the peas and lemon zest.
- If more servings are needed, double the pasta amount to 2 pounds and adjust butter and ricotta accordingly. This scaling works well if serving alongside a dish like Parmesan Linguine and Garlic Butter Meatballs.
Save This Recipe!
How to Store?
To keep your lemony pasta with peas fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and keep at room temperature for up to 2 days, avoiding direct sunlight and heat sources.
Refrigeration: Store in an airtight container in the refrigerator for up to 4 days to maintain texture and prevent spoilage from bacterial growth.
Freezing: Transfer to a freezer-safe container or bag, freeze up to 2 months. Thaw overnight in fridge before reheating gently on stove or microwave.
Other Recipes You’ll Love
If you enjoyed this lemony pasta with peas or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
