Lemon Ricotta Pasta
Ingredients
The pasta
-
8
oz.
pasta
-
1
cup
frozen peas
The sauce
-
1
clove
garlic, minced
-
1
Tbsp
butter
-
1
cup
whole milk ricotta
-
¼
cup
grated Parmesan
-
¼
tsp
salt
-
¼
tsp
freshly cracked black pepper
-
1
pinch
crushed red pepper
The flavor
Instructions
- Zest and juice the lemon, reserving about ½ tsp of zest and 1 Tbsp of juice.
- Cook the pasta according to package directions, reserving about 1 cup of the starchy water before draining.
- Place frozen peas in a colander and pour the drained pasta over them to thaw.
- In a large skillet, melt butter and sauté minced garlic over medium heat until fragrant.
- Add the drained pasta and peas to the skillet along with about ½ cup of reserved pasta water, and stir to combine.
- Turn off the heat and add ricotta, Parmesan, lemon juice, and lemon zest to the skillet, stirring until well combined.
- Adjust the consistency with reserved pasta water if needed, and season with salt, pepper, and crushed red pepper to taste.
- Serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
14g
Total carbohydrates
51g
Total protein
18g
Sodium
335mg
Cholesterol
0mg
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