Creamy Lemon Ricotta Pasta Recipe Easy Homemade with Fresh Peas and Mint

“Pass me the mint, would you?” That’s what I heard myself say one breezy spring evening while fumbling around in my kitchen, half-expecting to order takeout instead of cooking. Honestly, I was running on empty after a long day, and the usual pasta jar sauce felt like too much effort. But then, staring at a container of ricotta and a bag of fresh peas, I thought, why not try something lighter? Something that feels bright and fresh but still comforting enough to fill me up.

The first bite of this creamy lemon ricotta pasta with fresh peas and mint was a quiet surprise. The tang of the lemon and the silkiness of the ricotta wrapped around tender pasta, while the peas added that sweet pop of freshness. The mint? It was like a secret handshake between spring and dinner, sneaking in just enough coolness to lift the whole dish. I honestly didn’t expect to keep making this dish three times in one week, but here we are.

It’s funny how something so simple—just a few ingredients—can feel like a little reset button for a weary evening. This recipe stuck around because it’s quick, fresh, and doesn’t demand hours or complicated steps. Plus, it’s versatile enough to change with the seasons or the mood. There’s no fuss, no guilt, just a bowl that hugs you softly when you need it most.

So if you’re anything like me—someone who appreciates a dinner that tastes like a little celebration without the fuss—this creamy lemon ricotta pasta with fresh peas and mint might just become your new go-to. It’s a quiet kind of joy on a plate, and one I’m glad to share with you.

Why You’ll Love This Recipe

I’ve tested this recipe multiple times—trust me, perfection didn’t come on the first try. But after a few tweaks, it became my reliable weeknight hero. Here’s why you’ll want this creamy lemon ricotta pasta with fresh peas and mint in your repertoire:

• Quick & Easy: Ready in about 25 minutes—perfect for those evenings when you’re short on time but craving something homemade.
• Simple Ingredients: You probably have ricotta, lemons, pasta, and frozen peas sitting in your kitchen right now—no fancy trips required.
• Perfect for Spring & Summer: The fresh peas and mint give this dish a vibrant, seasonal flair that brightens any meal.
• Crowd-Pleaser: Whether it’s a casual dinner or a small gathering, it always gets nods of approval—kids and adults alike.
• Unbelievably Delicious: The creamy ricotta combined with zesty lemon and fresh herbs creates a balance that’s both comforting and refreshing.

This isn’t just another pasta with cream sauce. The ricotta adds a light, fluffy texture that feels indulgent without weighing you down. And the fresh mint isn’t just garnish—it’s the kind of touch that makes the entire dish sing. Plus, it’s flexible. You can swap out peas for asparagus or add a sprinkle of toasted pine nuts for crunch. I often think about pairing it with a light dessert like those mini lemon blueberry cheesecakes for a dinner that feels effortlessly curated.

What Ingredients You Will Need

This creamy lemon ricotta pasta recipe uses simple, wholesome ingredients to bring together bright flavors and a satisfying texture without any fuss. Most are pantry staples or easy to find fresh items, making this a low-stress dish that shines.

• Pasta: 12 ounces (340 g) of your favorite short pasta like penne, rigatoni, or farfalle. I prefer Barilla for its consistent texture.
• Ricotta Cheese: 1 cup (250 g), whole milk ricotta for creaminess. Look for small-curd ricotta for a silkier finish.
• Fresh Peas: 1 cup (150 g), either fresh or frozen. Frozen peas work wonderfully and save prep time.
• Lemon: Zest and juice of 1 large lemon (about 2 tablespoons juice). Use unwaxed lemons for the best zest flavor.
• Fresh Mint: 1/4 cup chopped fresh mint leaves (loosely packed). Adds a cool, herbal brightness.
• Olive Oil: 2 tablespoons extra virgin olive oil for richness and to help blend flavors.
• Garlic: 2 cloves minced. Adds a subtle savory layer without overpowering.
• Parmesan Cheese: 1/2 cup grated (optional but highly recommended for salty depth).
• Salt and Pepper: To taste, of course. Freshly ground black pepper is best.

Substitutions are easy here: swap almond flour pasta for gluten-free, or use dairy-free ricotta alternatives if needed. If fresh mint isn’t available, basil can step in with a slightly different but lovely herbal note. For a little extra texture, I sometimes toss in toasted pine nuts or walnuts.

Equipment Needed

• Large pot: For boiling pasta. A heavy-bottomed pot helps maintain steady heat.
• Colander: To drain the pasta and peas.
• Large skillet or sauté pan: To warm the peas and garlic, then toss everything together.
• Microplane or fine grater: For zesting the lemon finely.
• Mixing bowl: To combine ricotta, lemon juice, and zest before folding into pasta.
• Wooden spoon or silicone spatula: For gentle mixing without breaking the pasta.

If you don’t have a microplane, a fine box grater will do just fine for zesting. I also recommend a good-quality non-stick skillet—it makes tossing the pasta with ricotta and peas much easier and less messy. Nothing fancy required, but tools that feel comfortable make cooking more enjoyable for me.

Preparation Method

1. Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of pasta and cook until al dente, about 9–11 minutes depending on the pasta shape. Reserve 1 cup (240 ml) of pasta cooking water before draining.
2. Cook the peas: During the last 2 minutes of pasta cooking, add 1 cup (150 g) of fresh or frozen peas to the boiling water. Drain pasta and peas together.
3. Sauté garlic: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and cook for 1 minute until fragrant but not browned.
4. Mix ricotta sauce: In a medium bowl, combine 1 cup (250 g) ricotta, juice and zest of 1 large lemon, salt, and pepper to taste. Stir until smooth.
5. Toss pasta and peas: Add drained pasta and peas to the skillet with garlic. Toss gently to coat with oil and garlic.
6. Add ricotta mixture: Remove skillet from heat. Add ricotta sauce and 1/2 cup (50 g) grated Parmesan (if using). Toss gently, adding reserved pasta water a little at a time to loosen the sauce to your preferred creaminess.
7. Finish with mint: Stir in 1/4 cup chopped fresh mint leaves. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
8. Serve immediately: Plate the pasta warm, optionally garnished with extra Parmesan and a drizzle of olive oil.

Pro tip: The reserved pasta water is pure gold here—it helps marry the ricotta and lemon into a silky sauce that clings perfectly. The key is gentle tossing so the pasta doesn’t break up and the peas stay bright green and sweet.

Cooking Tips & Techniques

One trick I learned early on: always save some pasta water. It’s the secret to creamy sauces without adding cream. The starch helps bind the ricotta, lemon juice, and olive oil into a luscious coating.

Don’t overcook the peas—they should be tender but still pop a bit when you bite. Adding them to the pasta water just before draining is a neat way to cook them quickly without extra pans.

Avoid overheating the ricotta once it’s mixed in; too much heat can cause it to separate. That’s why I take the skillet off the heat before folding in the cheese mixture.

Fresh mint is a delicate herb, so add it at the last moment to keep its brightness and aroma alive.

Lastly, don’t skip the lemon zest—it carries a fragrant punch that makes the whole dish feel lively and fresh.

Variations & Adaptations

You can easily tailor this recipe to fit different tastes or dietary needs:

• Seasonal swap: Replace peas with blanched asparagus tips or fresh green beans for a spring twist.
• Protein boost: Add cooked, shredded chicken or crispy pancetta for a heartier meal.
• Vegan version: Use dairy-free ricotta alternatives (like almond or cashew-based) and skip Parmesan or use a vegan substitute.
• Spicy kick: Toss in a pinch of red pepper flakes with the garlic for some heat.

I once tried adding a handful of toasted pine nuts for crunch, which brought a lovely nutty contrast. It’s a simple touch that feels fancy but takes seconds.

Serving & Storage Suggestions

This creamy lemon ricotta pasta is best served warm, straight from the pan, so the sauce is silky and the peas are vibrant. It pairs beautifully with a crisp green salad or roasted vegetables for a balanced meal.

Leftovers keep well in the refrigerator for up to 2 days. Store in an airtight container and reheat gently in a skillet or microwave, adding a splash of water or olive oil to revive the sauce’s creaminess. Flavors mellow a bit overnight, so a squeeze of fresh lemon before serving can brighten it back up.

For a light wine pairing, a chilled Pinot Grigio or Sauvignon Blanc complements the lemony notes wonderfully.

Nutritional Information & Benefits

Each serving of this creamy lemon ricotta pasta provides a balanced mix of carbohydrates, protein, and healthy fats. Ricotta offers a good source of calcium and protein, while peas contribute fiber, vitamins A and C, and antioxidants. The lemon adds vitamin C and a refreshing zing without extra calories.

This recipe is naturally gluten-friendly if you choose gluten-free pasta, and can be adapted to suit low-carb or vegan diets with simple ingredient swaps. Just a reminder—ricotta and Parmesan contain dairy, so keep that in mind for any allergies.

From a wellness perspective, this dish manages to feel indulgent while staying light and fresh, making it a satisfying option for those wanting comfort without heaviness.

Conclusion

So there you have it: a creamy lemon ricotta pasta with fresh peas and mint that’s simple, fresh, and genuinely comforting. It’s the kind of recipe that feels special without demanding hours or complicated ingredients, and that’s why it’s become a staple in my kitchen. Whether you’re feeding yourself on a weeknight or treating friends, it’s easy to customize and always satisfying.

Feel free to make it your own—add a twist, swap ingredients, or serve with a favorite side. I’m always eager to hear how readers adapt recipes like this, so drop a comment or share your version. Cooking should be joyful, after all, and this pasta is proof that simple ingredients can make magic happen. Here’s to many cozy dinners with bowls full of bright, creamy goodness.

FAQs

• Can I use frozen peas instead of fresh? Absolutely! Frozen peas work great and save prep time. Just add them to the pasta water during the last couple of minutes of cooking.
• What pasta shapes work best? Short pastas like penne, rigatoni, or farfalle are ideal because they hold the sauce well, but you can use whatever you prefer.
• Is ricotta cheese necessary? Ricotta gives this dish its creamy texture and mild flavor. Cottage cheese isn’t a perfect substitute, but you could try blending it smooth if needed.
• Can I prepare this recipe ahead of time? You can prep the ricotta mixture and chop ingredients in advance, but it’s best to toss everything together just before serving for the freshest taste.
• How can I make this dish vegan? Use a plant-based ricotta substitute and omit Parmesan or replace it with a vegan cheese alternative. Make sure to choose vegan pasta if needed.

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