Lemon Ricotta Pasta with Mint (Print Version)

Creamy lemon-ricotta pasta with peas, mint and Parmesan—ready in 25 minutes for a light vegetarian main.

# Components:

→ Pasta

01 - 12 ounces dried pasta (spaghetti, linguine, or penne)

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - Zest of 1 lemon
04 - Juice of 1 lemon (about 2 tablespoons)
05 - 1 small garlic clove, finely minced

→ Dairy

06 - 1 cup ricotta cheese
07 - 1/2 cup finely grated Parmesan cheese

→ Herbs & Extras

08 - 2 tablespoons fresh mint leaves, finely chopped
09 - 2 tablespoons extra-virgin olive oil
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# Method:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, adding the peas for the final 2 minutes of cooking.
02 - While the pasta cooks, combine ricotta, lemon zest, lemon juice, minced garlic, olive oil, half of the Parmesan, and the chopped mint in a large mixing bowl; season with salt and pepper.
03 - Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and peas in a colander.
04 - Add the hot pasta and peas directly to the bowl with the ricotta blend. Toss vigorously, adding the reserved cooking water a little at a time until the mixture forms a creamy sauce that evenly coats the pasta.
05 - Divide among warmed bowls and finish with the remaining Parmesan and additional mint leaves. Serve immediately.

# Expert Advice:

01 -
  • The creaminess of ricotta wrapped in fresh lemon and mint is the secret shortcut to a sunshine mood, even on an ordinary day.
  • It comes together so quickly that you barely have time to set the table before it is ready to eat.
02 -
  • Skipping the reserved pasta water once left my sauce too thick and dry; always save it for a velvety finish.
  • Letting the pasta cool down before tossing means the ricotta doesn't melt into a creamy sauce, so always combine while piping hot.
03 -
  • A microplane makes zesting the lemon and grating Parmesan effortless and maximizes flavor.
  • The creamy sauce comes together best in a warm bowl, so pour hot pasta directly onto the ricotta mixture instead of the other way around.
Return