Lemon Ricotta Pasta

Step 1

Zest and juice the lemon. You'll need about ½ tsp zest and 1 Tbsp lemon juice.

Step 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.

Step 3

Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.

Step 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.

Step 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.

Step 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.

Step 7

Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.