Ricotta Lemon Linguine Peas (Printable)

Creamy ricotta, lemon, and peas tossed with linguine for a vibrant, satisfying Italian vegetarian main ready in 25 minutes.

# What You Need:

→ Pasta

01 - 14 oz linguine

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - Zest of 1 lemon
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons fresh parsley, chopped

→ Dairy

07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese

→ Pantry & Seasoning

09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve 1/2 cup pasta cooking water, then drain linguine.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, without browning.
03 - Add peas to skillet and cook for 2–3 minutes (extend time slightly for frozen peas), until bright green and just tender.
04 - Combine ricotta, lemon zest, lemon juice, grated Parmesan, salt, and black pepper in a large mixing bowl. Stir until mixture is smooth.
05 - Add drained linguine and cooked peas with garlic and oil to ricotta mixture. Toss gently, using reserved pasta water gradually until sauce is creamy and coats linguine.
06 - Sprinkle chopped parsley over pasta and adjust seasoning to taste. Serve immediately, garnished with additional Parmesan and lemon zest if desired.

# Expert Suggestions:

01 -
  • The creamy ricotta sauce feels indulgent but is unexpectedly bright and light—and the secret is to use really fresh lemon zest.
  • It comes together in about 25 minutes, which means you can have a gorgeous meal even on the busiest days and still savor spring on your plate.
02 -
  • If the sauce is too thick, don’t panic—slowly add pasta water until it loosens up; skipping this step leaves the dish clumpy.
  • Mixing the hot pasta with ricotta too soon can make the cheese grainy, so let the pasta cool for a minute before tossing.
03 -
  • Always taste your ricotta before using—freshness is key, and aging ricotta will dull the sauce.
  • Zesting the lemon over the bowl lets the essential oils fall right into the mix for added aroma.
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