Spring Ricotta Lemon Linguine Peas (Printer-Friendly)

Linguine with ricotta, peas, lemon and Parmesan creates a vibrant, creamy vegetarian Italian meal.

# What You'll Need:

→ Pasta

01 - 14 oz linguine

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - Zest of 1 lemon
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons chopped fresh parsley

→ Dairy

07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese

→ Pantry & Seasoning

09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon salt, plus more for pasta water
11 - 1/4 teaspoon freshly ground black pepper

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente per package directions. Reserve 1/2 cup pasta cooking water, then drain.
02 - Heat olive oil in a large skillet set over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add peas to the skillet and cook for 2 to 3 minutes, or until bright green and tender.
04 - In a mixing bowl, blend ricotta cheese, lemon zest, lemon juice, Parmesan, salt, and black pepper until smooth.
05 - Add drained linguine and cooked peas, garlic, and olive oil to the ricotta mixture. Toss gently, incorporating reserved pasta water gradually until sauce is creamy and coats the linguine.
06 - Sprinkle with chopped parsley and adjust seasoning if needed. Serve immediately, garnished with additional Parmesan and lemon zest if desired.

# Expert Tips:

01 -
  • The lemon and ricotta combine for a creamy sauce that feels lighter than you expect, as if you've kept a secret from your taste buds.
  • It's a one-bowl wonder that looks impressive but is so easy you can chat while making it.
02 -
  • Once I forgot to reserve the pasta water—the sauce turned out thick and clumpy, so always save it before draining.
  • Let the ricotta come to room temperature or you'll struggle to get a smooth sauce.
03 -
  • Don't overcook the peas—three minutes max for the sweetest bite.
  • Adding the pasta to the sauce while both are hot unlocks creaminess you didn't know was possible.
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