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Creamy Lemon Ricotta Penne with Spring Peas and Mint

Creamy Lemon Ricotta Penne - featured image
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A quick and easy pasta dish featuring creamy ricotta, fresh lemon, spring peas, and fragrant mint, perfect for a light and comforting spring meal.

Ingredients

Scale
  • 12 ounces (340 grams) penne pasta
  • 1 cup (240 ml) whole milk ricotta cheese
  • 1 cup (150 grams) fresh or frozen spring peas
  • 1/4 cup chopped fresh mint leaves
  • 1 large lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup (50 grams) freshly grated Parmesan cheese (optional)
  • Salt to taste
  • Freshly cracked black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente, about 11-13 minutes. Add spring peas during the last 2-3 minutes to blanch. Drain pasta and peas together, reserving about 1 cup (240 ml) of pasta water.
  2. While pasta cooks, zest and juice the lemon. Mince garlic and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Add red pepper flakes if using.
  4. Lower heat and add drained peas to the skillet. Stir gently for about 2 minutes to warm through and infuse garlic flavor.
  5. Add ricotta cheese to the skillet and stir gently to combine with peas and garlic. Slowly add lemon zest and juice, mixing until creamy. Adjust sauce consistency by adding reserved pasta water a few tablespoons at a time until silky but not watery.
  6. Return drained penne to the skillet. Toss gently with the sauce to coat evenly. Heat through for 1-2 minutes, avoiding overcooking the ricotta.
  7. Remove from heat and stir in chopped fresh mint leaves. Season with salt and freshly cracked black pepper to taste. Add Parmesan cheese if using and toss lightly.
  8. Serve immediately, garnished with extra mint sprigs and a light drizzle of olive oil if desired.

Notes

Do not overcook peas to keep their sweetness and snap. Reserve pasta water to adjust sauce consistency. Use whole milk ricotta for creamier texture. Add fresh mint off the heat to preserve brightness. Parmesan cheese adds umami and is highly recommended. For dairy-free, substitute ricotta with tofu or cashew-based cheese and Parmesan with nutritional yeast.

Nutrition

Keywords: lemon ricotta pasta, spring peas pasta, creamy pasta, easy pasta recipe, mint pasta, quick dinner, vegetarian pasta

Find it online: https://zorbmeal.com/creamy-lemon-ricotta-penne-recipe-easy-homemade-spring-peas-mint-pasta/