Pasta with Peas and Ricotta Recipe
Pasta with Peas and Ricotta is a creamy, comforting Italian-American dish that combines tender short cut pasta, sweet peas, and rich ricotta cheese with aromatic shallots and garlic, finished with fresh lemon zest and Parmesan cheese for a bright, savory flavor perfect for a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta and Base
- 1 pound short cut pasta (ziti recommended)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup shallots, chopped
- 3 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup chicken broth
Vegetables and Cheese
- 2 cups frozen peas
- 1 container Ricotta cheese (15 ounces)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 cup Parmesan cheese, grated
Instructions
- Cook Pasta: Cook 1 pound of short cut pasta such as ziti according to package instructions, but reduce the cooking time by 1 minute so it’s slightly underdone. Drain and set aside.
- Prepare Sauce Base: While the pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 tablespoon butter, ¼ cup chopped shallots, 3 cloves minced garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook for about 3 minutes until shallots are softened and fragrant.
- Add Broth and Peas: Pour in 1 cup of chicken broth, reduce heat to medium-low, and stir in 2 cups frozen peas. Cook for an additional 3 minutes until peas are heated through and tender.
- Incorporate Ricotta and Lemon: Stir in the entire 15-ounce container of Ricotta cheese until fully incorporated into the sauce. Add 1 tablespoon lemon juice and the zest of 1 lemon; mix well to combine all flavors.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce mixture, stirring well to coat. Finally, stir in 1 cup grated Parmesan cheese until melted and integrated. This can be done in the same pan used to cook the pasta if the skillet is not large enough.
- Serve: Serve immediately while warm, optionally garnishing with additional Parmesan or lemon zest if desired.
Notes
- This recipe is perfect for a quick and comforting weeknight meal with pantry-friendly ingredients.
- You can substitute chicken broth with vegetable broth to make it vegetarian-friendly.
- Fresh peas can be used instead of frozen if in season, just adjust cooking time accordingly.
- To make a vegan version, use plant-based ricotta and Parmesan substitutes and vegetable broth.
- Be sure not to overcook the pasta; slightly undercooked pasta helps absorb the sauce flavors better.
- Leftovers reheat well and make a great next-day lunch.
- Nutritional information is approximate and based on standard ingredients used.
- Leave a comment and star rating if you enjoyed the recipe!
Keywords: Pasta, Ricotta, Peas, Italian-American, Quick Dinner, Comfort Food
Find it online: https://epicrecipebox.com/pasta-with-peas-and-ricotta-recipe/