One Pot Ricotta Pasta with Peas
Creamy Ricotta Pasta with Peas is tossed with lemon zest, garlic, and fresh basil for a bright, silky sauce. This easy 20 minute pasta is light, fresh, and perfect for busy weeknights.
Servings: 4 Side Servings
Ingredients
- 8 oz pasta rigatoni, shells, or orecchiette
- 1 cup whole milk ricotta
- Zest of 1 lemon don't forget to zest before juicing
- Juice from 1 lemon
- ½ cup parmesan cheese
- 1 cup frozen peas no need to thaw
- 2 tablespoons olive oil
- 1 clove garlic minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta in well salted water until al dente. Reserve 1 cup of pasta water before draining. Set aside.
- Return the pot back to the pan over medium high heat with olive oil. Add garlic and let cook for about 30 seconds until fragrant.
- Stir in the peas and cook until bright green. About 1-2 minutes.
- Lower the heat or turn off completely. Stir in ricotta, lemon zest, lemon juice, and pasta water to loosen the sauce.
- Stir in the parmesan cheese gently. Season with salt and pepper as needed. Add drained pasta to the skillet an toss until coated with the cheesy ricotta sauce. Add pasta water to loosen the sauce if needed.
- Garnish with basil and serve immediately.
Notes
Serving Notes: Serves 3-4 as a side and 2-3 as a main dish.
Storing: Refrigerate for up to 3 days. Reheat with a splash of water in the microwave for 30-second intervals until heated through. Don't freeze.
Troubleshooting/Cooking Tips:
- To avoid clumping, keep the pan from getting too hot and let the ricotta come to room temp before adding. An easy fix is to mix the ricotta with warm water first and lower the heat of the pot before adding.
- Ricotta thickens as it sits. Save some extra pasta water to revive.
- Avoid a grainy mixture by not overheating. Lower the heat before adding ricotta. If it's already grainy, whisk in a little pasta water off the heat until smooth.