This easy One Pot Pasta with Ricotta and Lemon features a creamy ricotta and parmesan sauce flavored with garlic and lemon and it's studded with tender sweet peas.
1/2cupfreshly grated parmesan cheeseplus more for topping
zest from 1 lemon
juice from 1 lemon
1teaspoonkosher saltplus more for the pasta water
1/4teaspooncracked black pepper
red pepper flakesoptional
Instructions
In a large pot or Dutch oven, bring well-salted water to a boil.
Add the pasta and cook according to the package directions. When there are about 45 seconds left, scoop out and reserve 1 cup of the pasta water then add the frozen peas to the pot with the pasta to finish cooking. Drain.
To the pot you cooked the pasta in, add the olive oil. Once the oil is warm, add the garlic and sauté for 1 minute or until the garlic has softened and cooked through. Note: The pot should be hot enough from boiling the pasta but if it has cooled down too much place it over low heat to cook the garlic.
Add the drained pasta and peas.
Add 1/2 cup of reserved pasta water, ricotta, parmesan, lemon zest, lemon juice, salt, and pepper. Toss until everything is well combined and the sauce has become creamy adding more pasta water if needed.
Optional: Top with additional parmesan cheese and red pepper flakes. Serve immediately.
Notes
Note: If your sauce seems gritty, it likely just needs a bit more pasta water. Add water until the consistency is creamy but not runny.Storage
Store the leftovers in an airtight container in the fridge for up to 4 days.
If you have leftover pasta water, save it in a jar to be used when reheating.
Reheating
The best way to reheat this pasta is to warm a bit of the pasta water, plain water, or milk over medium heat on the stove. Then, add the pasta to the warm liquid and toss. Allow it to warm through for about 30 seconds then remove it from the heat and eat immediately.
I recommend avoiding reheating in the microwave for the best results as the ricotta may curdle.