Spring-inspired vegetarian pasta (Print Version)
# Ingredients:
→ For the Pasta
01 -
12 oz pasta (rigatoni, fusilli, or orecchiette)
02 -
1 cup peas (fresh or frozen)
03 -
2 tablespoons olive oil
04 -
2 cloves garlic, minced
05 -
1/2 cup reserved pasta water
→ For the Ricotta Sauce
06 -
1 cup whole milk ricotta cheese
07 -
1/2 cup grated Parmesan cheese
08 -
Zest of 1 lemon
09 -
Juice of 1/2 lemon
10 -
Salt & black pepper, to taste
11 -
1/4 teaspoon red pepper flakes (optional, for heat)
→ For Garnish
12 -
Extra Parmesan cheese
13 -
Drizzle of olive oil
14 -
Fresh basil or parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. In the last minute of cooking, add peas to the boiling pasta. Reserve ½ cup pasta water, then drain and set aside.
02 -
In a large bowl, whisk together ricotta, Parmesan, lemon zest, lemon juice, salt, and black pepper until smooth.
03 -
Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
04 -
Reduce heat to low and add the cooked pasta, peas, and ricotta mixture to the pan. Gradually add the reserved pasta water, stirring until the sauce becomes smooth and coats the pasta.
05 -
Sprinkle with extra Parmesan and red pepper flakes (if using). Drizzle with olive oil and top with fresh basil or parsley. Serve warm and enjoy!
# Notes:
01 -
Use high-quality ricotta – Whole milk ricotta provides the creamiest texture
02 -
Don't skip the pasta water – It helps emulsify the sauce for a silky, smooth consistency
03 -
Serve immediately – Best enjoyed fresh while warm and creamy