Creamy Lemon Ricotta Pasta Recipe Easy Homemade with Fresh Peas and Mint
A quick and fresh pasta dish featuring creamy ricotta, zesty lemon, sweet peas, and bright mint. Perfect for a light, comforting meal in about 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 ounces (340 g) short pasta like penne, rigatoni, or farfalle
- 1 cup (250 g) whole milk ricotta cheese
- 1 cup (150 g) fresh or frozen peas
- Zest and juice of 1 large lemon (about 2 tablespoons juice)
- 1/4 cup chopped fresh mint leaves (loosely packed)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup (50 g) grated Parmesan cheese (optional)
- Salt and freshly ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- Add drained pasta and peas to the skillet with garlic. Toss gently to coat with oil and garlic.
- 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.
- Stir in 1/4 cup chopped fresh mint leaves. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Serve immediately, optionally garnished with extra Parmesan and a drizzle of olive oil.
Notes
Reserve pasta water to loosen the sauce and help it cling to the pasta. Avoid overheating the ricotta to prevent separation. Add fresh mint at the last moment to preserve its brightness. Frozen peas can be used to save prep time. Optional Parmesan adds salty depth.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 380
- Sugar: 5
- Sodium: 320
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 5
- Protein: 18
Keywords: lemon ricotta pasta, creamy pasta, fresh peas, mint pasta, easy pasta recipe, spring pasta, quick dinner, vegetarian pasta