Lemon Ricotta Pasta


*Cavatappi Pasta *Frozen Peas *Extra Virgin Olive Oil *Garlic *Whole Milk Ricotta *Parmesan *Lemon Zest *Lemon Juice *Salt *Cracked Pepper *Red Pepper Flakes

Boil the pasta according to the package directions in well-salted water. Reserve a cup of pasta water before adding the peas for the last 30 seconds. Drain.

To the same pot, add the olive oil.  Add the sliced garlic and allow it to cook for 1 minute or until it becomes soft and cooked through.

Add the drained pasta and peas to the pot with the garlic.

Mix in half of the reserved pasta water, ricotta, parmesan, lemon zest, lemon juice, salt, and pepper.

Optional: Top with more parmesan and red pepper flakes or serve them on the side.

Serve warm and enjoy!

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