Lemon Ricotta Pasta with Spring Peas (25-Minute Weeknight Meal!)

Name: Lemon Ricotta Pasta with Spring Peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 to 8 servings
Ingredients: 1 pound short pasta, one with nooks & crannies works well; 2 cups fresh peas, or frozen; 1 1/2 cups whole milk ricotta cheese, or part-skim ricotta (whole milk provides a creamier texture); zest and juice of 1 large lemon; 1/3 cup grated Parmesan cheese, plus more for serving; 3 tablespoons extra virgin olive oil, plus more for drizzling; 2 cloves garlic, pressed (or finely minced); 1/2 cup fresh herbs, chopped + more for serving (like basil, chives, and mint); red pepper flakes, to taste (optional); kosher salt and freshly ground black pepper, to taste; 4 slices prosciutto, chopped or torn into pieces; , Optional Add-ins:; 1/2 bunch asparagus, trimmed and cut into 1-inch pieces (add to boiling pasta during last 3 minutes); 1 cup halved cherry tomatoes; 1/4 cup toasted pine nuts

Guest Author: Linda

Written on

May 12, 2025

Recipes

This lemon ricotta pasta with spring peas is a weeknight dinner saver! In just 25 minutes (I’m talking 10 minutes of prep and 15 minutes of cooking), you’ll have a delicious, creamy bowl of pasta. The best part? You’ll only dirty ONE serving bowl and ONE pasta pot!

There isn’t heavy cream or a complicated sauce that requires constant attention. The ricotta brings all the creaminess while the bright lemon zest and juice cut through the richness, creating that perfect balance.

And talk about versatile! Skip the prosciutto for vegetarians, leave out the peas for the veggie-averse, or add in cherry tomatoes for your produce lovers. You can even toss in some asparagus or pine nuts if you’re feeling fancy. The base recipe is so accommodating that it becomes less about following strict instructions and more about creating a meal that works for your table tonight.

Essential Ingredients for Lemon Ricotta Pasta

Short dry pasta – Pick your favorite! Any pasta with nooks and crannies for the ricotta and herbs to cling to is great. My favorites are farfalle, campanelle, penne, and rigatoni.
Fresh peas – I love spring for fresh peas! If they aren’t available, frozen peas are the next best thing.
Whole milk ricotta cheese – Ricotta provides the creamy texture for this pasta with less calories and fat, and more protein than heavy cream. The ricotta softens when it’s hit with just drained pasta and hot pasta water. I prefer whole milk ricotta when I make this recipe. Part-skim also works but it’s drier and lacks the velvety mouth-feel that whole milk provides.
Lemon – You’ll need the zest and juice of one large lemon.
Parmesan cheese – This adds a nutty saltiness to the dish.
Extra virgin olive oil – This adds flavor and helps to loosen up the sauce, along with lemon juice and pasta water.
Fresh garlic – Because we’re incorporating raw garlic into the dish, I like to use a garlic press right over the bowl. A press creates a really fine texture that will ‘melt’ into the sauce once the hot pasta and water is added. If you don’t have a garlic press, use a microplane to grate it, or finely mince with a knife.
Fresh herbs – You can change the flavor direction of this pasta with your herb choices. I love basil and chives, but mint, tarragon, parsley, and others work, too.
Prosciutto – This sweet & salty cured meat adds little pops of flavor. Omit if you follow a vegetarian diet. You can substitute it with cooked & crumbled pancetta or bacon.
Seasonings – Kosher salt, freshly ground black pepper, and red pepper flakes (optional if you prefer it without).
Optional add-ins – asparagus, cherry tomatoes, toasted pine nuts. Add proteins like cooked chicken or sausage.

Optional Add-ins for Every Taste

Protein options – cooked chicken, Italian sausage, shrimp.
Vegetable additions – asparagus (add this to the boiling pasta during the last 3 minutes), arugula, baby spinach, cherry tomatoes.
Garnish with toasted pine nuts.

Step-by-Step Lemon Ricotta Pasta Recipe

Cook the pasta – Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions. (For this recipe, I like to cook the pasta a minute or two past al dente, but that’s a personal preference.) During the last 2 minutes of cooking, add the peas to the pasta water.
Make the creamy ricotta mixture – In a large serving bowl, combine the ricotta, lemon zest, lemon juice, Parmesan, olive oil, garlic, herbs, salt, pepper, and red pepper flakes (if using). Mix well until smooth and creamy.
Save some pasta water! – Before draining the pasta, reserve 1 cup of pasta cooking water. Drain the pasta and peas, then immediately add it to the bowl with the ricotta mixture.
Bring it all together – Toss everything together, adding pasta water a little at a time until you reach your desired consistency (you may not need all of it). Fold in the prosciutto and any add-ins if using.

Creating the Perfect Ricotta Sauce Consistency

Be sure to scoop out a cup of pasta water BEFORE draining. It’s way too easy to accidentally dump it all down the drain in autopilot mode!

The HOT pasta water helps to thin the ricotta mixture so it doesn’t sit in clumps on your pasta. The starch helps it to coat the pasta noodles and acts as an emulsifier to bind together the different ingredients into a cohesive sauce.

If you won’t use it all, save it! If your pasta sits for a few minutes before serving and starts to dry out, you can always add a splash more to refresh the sauce. And, you can add it to leftovers when you pack it away.

Make-Ahead & Storage Tips

Make Ahead? – This recipe comes together so quickly, there’s really no need to prep anything ahead of time. However, if you’d like to include any add-ins, wash and trim the asparagus, halve the cherry tomatoes, and toast some pine nuts in advance; store in the refrigerator. PRO TIP: Don’t mix the ricotta sauce components until right before you’re ready to toss with hot pasta. If mixed too early, the acidic lemon juice could begin to break down the ricotta and result in a grainier texture.

Storing Leftovers – Store your pasta in an airtight container in the refrigerator for up to 3 days. If you’ve added asparagus or peas, they might slightly discolor after day two—totally normal and still safe to eat, just not as vibrantly green.

Reheating Instructions:

Stovetop method (preferred) – Place your pasta in a skillet (not a microwave!) and add 1-2 tablespoons of water per serving. Heat over medium-low heat, stirring gently but frequently. The low, slow heat and additional moisture help the sauce re-emulsify instead of separating.
Microwave method – Use 50% power and add a splash of water. Cook for a minute to two, stirring halfway through.

There you have it! A really simple, quick, and filling pasta dish that’s perfect for a weeknight meal. What pasta shape will you try first with this creamy, dreamy sauce?

Linda Feller has been a Plan to Eat superfan since 2013 and will gush about the app with anyone who expresses the least bit of interest. She is a recipe developer, food photographer and the gal behind Sip + Sanity, recipes for celebrating every. little. thing!

www.sipandsanity.com

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