Creamy Lemon Ricotta Pasta with Peas Easy Homemade Recipe

Let me tell you, the scent of zesty lemon mingling with the rich, velvety ricotta cheese wafting from my kitchen is enough to make anyone’s mouth water. The first time I whipped up this creamy lemon ricotta pasta with peas, I was instantly hooked—it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make a simple pasta dish that always felt like a warm hug. This recipe brings back that nostalgic comfort but with a fresh, modern twist that feels both light and indulgent.

You know what’s honestly so great about this creamy lemon ricotta pasta with peas? My family couldn’t stop sneaking spoonfuls off the stove while I was plating it (and I can’t really blame them). It’s dangerously easy to make but delivers pure, nostalgic comfort with every bite. Perfect for a quick weekday dinner or to brighten up your Pinterest dinner board with something fresh and vibrant. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for everything from casual dinners to family gatherings. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this creamy lemon ricotta pasta with peas is one of those recipes that just works every single time. Whether you’re new to cooking or a seasoned pro, it comes together in a snap and doesn’t require a million ingredients or complicated steps. Here’s why it’s a keeper:

• Quick & Easy: Ready in about 20 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: You probably already have everything in your pantry and fridge—no fancy shopping trips needed.
• Perfect for Spring & Summer: The fresh peas and lemon make it a bright dish ideal for warmer months, but honestly, it’s great all year round.
• Crowd-Pleaser: Kids and adults alike love the creamy texture and subtle citrus zing.
• Unbelievably Delicious: The creamy ricotta perfectly balances the brightness of lemon and sweetness of peas, creating a next-level comfort food experience.

What sets this recipe apart? It’s all about how the ricotta is gently folded in to create a luscious sauce without any heavy cream. Plus, the fresh lemon zest and juice are perfectly balanced—not too sour, just that right pop of brightness. You won’t find a cloying, heavy pasta here; it’s fresh, light, yet so satisfying. This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and smile. Great for impressing guests without the stress or turning a simple pantry dinner into something memorable.

What Ingredients You Will Need

This creamy lemon ricotta pasta with peas uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, plus a few fresh items that bring the dish to life.

• Pasta: 12 oz (340 g) of your favorite short pasta like penne, fusilli, or farfalle (I love using Barilla for consistent texture)
• Ricotta Cheese: 1 cup (250 g) whole-milk ricotta, creamy and fresh (look for small-curd ricotta for best results)
• Fresh Lemon: Zest and juice of 1 large lemon (adds brightness and zing)
• Frozen Peas: 1 cup (150 g), thawed (sweetness and pop of color—fresh peas work too)
• Garlic: 2 cloves minced (adds savory depth)
• Olive Oil: 2 tablespoons, plus extra for drizzling (I prefer fruity extra virgin olive oil)
• Parmesan Cheese: ½ cup (50 g) freshly grated (for topping and mixing in)
• Salt & Pepper: To taste (season carefully to balance flavors)
• Red Pepper Flakes: Optional, a pinch for a subtle kick
• Fresh Basil or Mint: A handful, chopped (optional but adds a lovely herbal note)

If you need to swap, almond ricotta or a dairy-free ricotta alternative works well for a lighter or vegan-friendly version. You can also substitute frozen peas with fresh sugar snap peas sliced thinly in season. Lemon can be swapped for lime for a different citrus twist. The ingredients are straightforward but come together to create a wonderfully fresh and creamy pasta dish.

Equipment Needed

• Large Pot: For boiling the pasta (a big one to avoid sticking)
• Colander: To drain the pasta and peas
• Large Skillet or Sauté Pan: For warming peas and garlic and tossing pasta with sauce
• Microplane or Zester: To zest the lemon finely (a must for maximum flavor)
• Measuring Cups and Spoons: For accurate ingredient portions
• Wooden Spoon or Silicone Spatula: For gentle mixing
• Citrus Juicer: Optional, but handy for juicing the lemon without seeds

If you don’t have a microplane, a fine grater works just fine for lemon zest. For budget-friendly options, any good quality non-stick skillet will do the trick. I’ve found that using a large skillet with sloped sides makes tossing pasta with sauce way easier and less messy. Keep your tools simple — this recipe is all about the ingredients shining through.

Preparation Method

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 oz (340 g) pasta and cook until al dente, about 9-11 minutes depending on the shape. Reserve ¾ cup (180 ml) pasta water before draining. (Tip: Avoid overcooking pasta; it should still have a slight bite.)
2. Prepare the Peas: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned. Toss in 1 cup (150 g) thawed frozen peas and cook for 2-3 minutes until heated through and bright green.
3. Make the Sauce: Reduce heat to low. Add the zest and juice of 1 lemon to the skillet. Stir to combine. Add 1 cup (250 g) creamy ricotta cheese and about half the reserved pasta water to loosen the sauce. Stir gently until the ricotta is warmed through and creamy (about 1-2 minutes). Season with salt, pepper, and a pinch of red pepper flakes if using.
4. Toss Pasta with Sauce: Add the drained pasta to the skillet. Toss everything together gently, adding more reserved pasta water a little at a time to reach your desired creamy consistency. The sauce should coat the pasta beautifully without being runny or sticky.
5. Add Finishing Touches: Stir in ½ cup (50 g) freshly grated Parmesan cheese and chopped fresh basil or mint if using. Taste and adjust seasoning as needed.
6. Serve: Plate the creamy lemon ricotta pasta immediately, drizzling a little extra olive oil on top and sprinkling with extra Parmesan and lemon zest for a fresh finish.

Pro tip: Don’t rush folding in the ricotta—keeping the heat low helps maintain the creamy texture without curdling. The reserved pasta water is your secret weapon to perfect sauciness every time.

Cooking Tips & Techniques

Here’s the deal: creamy pasta can be tricky if you’re new to it. I’ve burned the ricotta before (yikes!), so a gentle hand is key. Keep the skillet on low heat when mixing ricotta in, and don’t let it boil—that’s how it gets grainy.

Always save some pasta water; it’s magic for loosening sauces and helping them cling to the noodles. Adding it gradually is smart—you can always add more but can’t take it out once in.

When zesting lemon, avoid the white pith underneath—it’s bitter and will throw off the fresh flavor. I use a microplane and zest only the outermost layer for that perfect citrus hit.

Multitasking tip: Start sautéing garlic and peas while pasta boils to save time, but keep an eye on the garlic to prevent burning. Also, tossing the pasta with sauce off the heat helps keep the sauce creamy instead of separating.

Last but not least, don’t skip the fresh herbs if you have them—basil or mint adds a bright, herbal lift that transforms this dish from simple to wow-worthy.

Variations & Adaptations

• Gluten-Free: Use your favorite gluten-free pasta to enjoy this creamy lemon ricotta pasta with peas without gluten worries.
• Vegan Version: Swap ricotta for a cashew-based vegan ricotta and use nutritional yeast instead of Parmesan. Use olive oil or vegan butter to keep it rich.
• Protein Boost: Add grilled chicken, sautéed shrimp, or crispy pancetta for a heartier meal. Cook your protein separately and toss it in right before serving.
• Seasonal Twist: In spring, swap peas for fresh asparagus tips or snap peas. In summer, add halved cherry tomatoes for a burst of juicy sweetness.
• Herb Variations: Try dill or tarragon instead of basil for a different herbal profile that pairs wonderfully with lemon.

One of my favorite variations is adding a handful of toasted pine nuts on top for a lovely crunch and nutty contrast. It adds texture and makes the dish feel a bit more special when serving guests.

Serving & Storage Suggestions

This creamy lemon ricotta pasta with peas is best served warm, straight from the pan. It pairs beautifully with a crisp green salad and a glass of chilled white wine—think Pinot Grigio or Sauvignon Blanc—to complement the lemony brightness.

If you’re serving it for a crowd, keep the sauce slightly looser before serving so it doesn’t dry out. Leftovers store well in an airtight container in the refrigerator for up to 2 days.

Reheat gently in a skillet over low heat with a splash of water or broth to bring back the creamy texture. Microwave reheating works too, but add a little liquid and stir often to avoid drying out.

Flavors actually deepen after resting a few hours, so this pasta can be made ahead for a next-day lunch that tastes even better. Just add fresh herbs and extra lemon zest before serving to refresh the flavors.

Nutritional Information & Benefits

This creamy lemon ricotta pasta with peas is a balanced dish providing a good mix of protein, carbs, and healthy fats. Ricotta cheese is a great source of calcium and protein, while peas add fiber, vitamins A and C, and antioxidants.

A typical serving (about 1 ½ cups) contains roughly 400-450 calories, with 15-18 grams of protein and moderate fat from the ricotta and olive oil. The lemon brings a boost of vitamin C, supporting immune health.

For those watching carbs, you can swap regular pasta for chickpea or lentil pasta for added fiber and protein. This recipe is naturally vegetarian and can easily be adapted for gluten-free or vegan diets.

From a wellness perspective, it’s a satisfying comfort food that doesn’t rely on heavy cream or butter, making it a lighter yet indulgent meal option.

Conclusion

There’s just something about this creamy lemon ricotta pasta with peas that hits all the right notes—fresh, creamy, tangy, and just downright comforting. It’s a recipe that’s easy to make, uses simple ingredients, and fits right into any weeknight or special occasion. Honestly, I love how versatile it is—you can tweak it to suit your taste buds or pantry without losing the magic.

Give it a try and make it your own. Add your favorite herbs, toss in some protein, or keep it classic and simple. If you do make it, I’d love to hear how it turns out for you—drop a comment or share your own twists! This creamy lemon ricotta pasta with peas feels like a warm hug on a plate, and I’m pretty sure it’ll become a go-to in your kitchen too.

FAQs About Creamy Lemon Ricotta Pasta with Peas

Can I use fresh peas instead of frozen?

Absolutely! Fresh peas add a lovely sweetness and pop. Just blanch them briefly in boiling water before adding to the pasta.

What kind of ricotta cheese is best?

Look for whole-milk ricotta with a creamy, small-curd texture for the best sauce. Avoid grainy or watery ricotta for smooth results.

How do I prevent the ricotta sauce from curdling?

Keep the heat low when mixing ricotta into the pasta and avoid boiling. Stir gently and add reserved pasta water to loosen the sauce.

Can I make this recipe ahead of time?

Yes! It tastes even better the next day after flavors meld. Store in the fridge and reheat gently with a splash of water or broth.

Is this recipe suitable for vegans?

With swaps like vegan ricotta and nutritional yeast, you can make it vegan-friendly. Use plant-based pasta and olive oil to keep it light and creamy.

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