Go Back

Lemon Ricotta Spring Pasta

A light and creamy spring pasta made with ricotta, lemon, asparagus, peas, and fresh herbs for a bright and refreshing meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 plates
Course: Dinner, Lunch
Cuisine: Italian, Spring
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 12 oz pasta spaghetti, linguine, or penne
  • 1 cup ricotta cheese
  • 0.5 cup parmesan cheese grated
  • 1 lemon zest and juice
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 cup asparagus trimmed and chopped
  • 0.75 cup green peas
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh basil chopped
  • 0.33 cup pasta water reserved

Equipment

  • Large pot
  • Large skillet
  • Mixing bowl
  • Colander

Method
 

  1. Cook pasta in salted water until al dente.
  2. Add asparagus and peas near the end to blanch.
  3. Reserve pasta water and drain pasta with vegetables.
  4. Mix ricotta, parmesan, lemon juice, and zest.
  5. Sauté garlic in olive oil, then add pasta and vegetables.
  6. Stir in ricotta mixture and loosen with pasta water.
  7. Add basil, adjust seasoning, and serve warm.

Notes

Always use fresh lemon zest for the brightest flavor. Pasta water is essential for a silky sauce.