Linguine with ricotta, lemon, and peas, delivering a creamy, zesty spring flavor in a light vegetarian Italian meal.
# Ingredient List:
→ 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 tbsp fresh lemon juice
06 - 2 tbsp fresh parsley, chopped
→ Dairy
07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese
→ Pantry & Seasoning
09 - 2 tbsp extra-virgin olive oil
10 - 1/2 tsp salt, plus more for pasta water
11 - 1/4 tsp freshly ground black pepper
# How-to Steps:
01 - Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain using a colander.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic, sauté for 1 minute until fragrant but not browned.
03 - Add peas to the skillet and cook for 2 to 3 minutes, stirring occasionally, until bright green and just tender.
04 - In a mixing bowl, combine ricotta, lemon zest, lemon juice, Parmesan, salt, and black pepper. Stir until the mixture is smooth and well blended.
05 - Add drained linguine and the cooked peas with garlic and oil to the ricotta mixture. Toss gently, incorporating reserved pasta water bit by bit until the sauce achieves a creamy consistency and coats the pasta evenly.
06 - Sprinkle with chopped parsley, adjust seasoning as needed. Serve immediately, garnished with additional Parmesan and lemon zest if desired.
