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To make this delicious lemon ricotta pasta with peas, you will need: - 12 oz spaghetti or your choice of pasta - 1 cup ricotta cheese - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 cup fresh or frozen peas - 2 tablespoons olive oil - 2 cloves garlic, minced - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper, to taste - 1/2 cup freshly grated Parmesan cheese - Fresh basil or parsley for garnish You can customize your dish in fun ways by adding: - Cooked chicken or shrimp for protein - Fresh spinach or arugula for extra greens - A squeeze of lime for a twist on flavor - Other herbs like tarragon or dill for variety Gather these tools to make your cooking easy: - Large pot for boiling pasta - Large skillet for sautéing - Mixing bowl for the ricotta sauce - Measuring cups and spoons - Wooden spoon or spatula for mixing - Grater for Parmesan cheese With these ingredients and tools, you're all set to create a creamy, flavorful lemon ricotta pasta with peas that will impress everyone at the table! Start by boiling a large pot of salted water. Add your pasta to the pot. Cook it according to the package instructions until it is al dente. This means it should be firm but not hard. Before draining, save 1 cup of pasta water. This water has starch that helps make the sauce creamy. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and red pepper flakes if you like some spice. Sauté for about 1 minute until the garlic smells good. Then, add 1 cup of peas. Cook for 2-3 minutes until the peas are warm. In a mixing bowl, combine 1 cup of ricotta cheese, the zest of 1 lemon, and 1/4 cup of fresh lemon juice. Add salt and pepper to taste. If the mixture is thick, stir in a bit of the reserved pasta water. This will help make the sauce smoother and creamier. Once the pasta is drained, add it to the skillet with the peas and garlic. Pour the ricotta sauce over the pasta. Gently toss everything together until the pasta is coated. If it looks dry, add more reserved pasta water until you reach the desired creaminess. Remove the skillet from heat and mix in 1/2 cup of freshly grated Parmesan cheese. Taste the pasta and add more salt or pepper if needed. Serve the dish warm. You can garnish it with fresh basil or parsley and sprinkle some extra Parmesan on top for a nice touch. Enjoy your meal! Cooking pasta well is key. I always use a large pot with salted water. The salt helps add flavor. Bring the water to a rolling boil before adding your pasta. Stir the pasta often. This keeps it from sticking. Cook it until it's al dente, which means it should be firm but not hard. Save a cup of the pasta water. This water helps make the sauce smooth. Fresh herbs can take this dish to the next level. I love using basil or parsley for a fresh touch. Chop them finely and sprinkle them on top right before serving. You can also mix them into the sauce for a stronger flavor. This adds color and makes the dish even more appealing. If you like a bit of spice, try adding some red pepper flakes. They can give your pasta a nice kick. The ricotta cheese gives this pasta its creamy base. If you want it creamier, add more ricotta. If it seems too thick, stir in some of the reserved pasta water. This water has starch, which helps the sauce cling to the pasta. Keep mixing until you get the texture you like. You can also add more lemon juice for a zesty taste. Just remember to taste as you go. This way, you can adjust the flavors to your liking. {{image_2}} You can add protein to your Lemon Ricotta Pasta for a heartier meal. Chicken and shrimp are great choices. For chicken, grill or sauté it in a pan. Cut it into bite-sized pieces and mix it in with the pasta. If you use shrimp, sauté it in the same pan with garlic. Add the shrimp once it turns pink. This adds flavor and makes the dish more filling. If you want a vegetarian twist, try adding spinach. Fresh spinach wilts down nicely and adds color. Add it to the skillet when you cook the peas. Cook until it wilts, then combine it with the pasta. You can also use other veggies like zucchini or asparagus. Just sauté them until tender before mixing with the pasta. For a gluten-free option, choose gluten-free pasta. Many brands offer great pasta that tastes similar to regular pasta. You can find options made from rice, quinoa, or chickpeas. Cook it just like regular pasta, following the package instructions. This way, everyone can enjoy this creamy and delicious dish! To keep your Lemon Ricotta Pasta with Peas fresh, place it in an airtight container. Use a clean spoon to scoop it out. This helps avoid bacteria. Store it in the fridge for up to three days. If you notice any off smells or changes in texture, it’s best to throw it away. When you’re ready to enjoy the leftovers, reheat gently. Use a pan on low heat and add a splash of water or olive oil. This helps revive the creamy sauce. Stir often to avoid burning. You can also use the microwave. Heat in short bursts of 30 seconds, stirring in between, until warmed through. Freezing your Lemon Ricotta Pasta with Peas is a great option! Let the dish cool completely first. Then, portion it into freezer-safe bags or containers. Squeeze out excess air before sealing. Label the bags with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. I recommend spaghetti for this dish. It holds the creamy sauce very well. You can also use fettuccine or penne. Each type brings a unique texture. Just ensure you cook it until al dente for the best bite. Yes, you can make this dish ahead of time. I suggest cooking the pasta and sauce separately. Store them in airtight containers in the fridge. When you’re ready to eat, combine them in a skillet. Heat gently and add some reserved pasta water to bring it back to life. If you need a ricotta substitute, try cottage cheese. Blend it until smooth for a creamier texture. You can also use Greek yogurt for a tangy flavor. Both options work well in this recipe. To check for al dente pasta, taste it a minute or two before the package says. It should be firm but not hard. If there’s a slight bite, it’s ready to drain. Perfectly cooked pasta enhances every dish, especially this creamy one. This blog post offers a clear guide on making a delicious pasta dish. We covered key ingredients, cooking techniques, and useful kitchen tools. You learned how to sauté peas and garlic for flavor, and how to mix everything for a creamy sauce. Remember, you can tweak the recipe to fit your taste. Try adding proteins or herbs for extra flavor. Enjoying your dish fresh or stored for later is easy with proper tips. Let your creativity shine as you cook!

Lemon Ricotta Pasta with Peas

Elevate your dinner game with this delicious Lemon Ricotta Pasta with Peas recipe! This quick and creamy dish combines zesty lemon, rich ricotta, and fresh peas for a delightful flavor explosion. Perfect for busy weeknights, it’s ready in just 25 minutes! With easy-to-follow steps and simple ingredients, you’ll impress your family and friends. Click through to discover how to make this tasty pasta dish that everyone will love!
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Ingredients
  

12 oz spaghetti or your choice of pasta

1 cup ricotta cheese

Zest of 1 lemon

1/4 cup fresh lemon juice

1 cup fresh or frozen peas

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

Salt and pepper, to taste

1/2 cup freshly grated Parmesan cheese

Fresh basil or parsley for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

    Sauté Peas and Garlic: In a large skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant. Add the peas and cook for 2-3 minutes until heated through.

      Prepare the Sauce: In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, and salt and pepper. Stir in a bit of the reserved pasta water to loosen the mixture if needed.

        Combine: Add the drained pasta to the skillet with the peas and garlic. Pour the ricotta mixture over the pasta and gently toss to combine. If the pasta seems dry, add more reserved pasta water as necessary to create a creamy sauce.

          Serve: Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning if needed.

            Garnish: Serve warm, garnished with fresh basil or parsley and extra Parmesan if desired.

              Prep Time: 10 min | Total Time: 25 min | Servings: 4