budgetbytes4.2
Lemon Ricotta Pasta
Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●skillet
📝 Preparation Steps
1
Zest and juice the lemon. You'll need about ½ tsp zest and 1 Tbsp lemon juice.
lemon ($0.58)1
2
Cook the pasta according to the package directions (boil for ⏱️ 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
3
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
frozen peas ($0.74)1 cup
4
Add the butter and minced garlic to a large skillet and sauté over medium heat for ⏱️ 1-2 minutes, or just until the garlic is fragrant.
butter ($0.12)1 Tbspgarlic (minced, $0.04)1 clove
5
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
butter ($0.12)1 Tbspgarlic (minced, $0.04)1 clove
6
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
lemon ($0.58)1
7
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.
crushed red pepper (to taste, $0.02)1 pinch
Nutrition Facts
calories
400 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
4 g
sodium Content
335 mg
protein Content
18 g
carbohydrate Content
51 g
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