How To Make Quick Creamy Lemon Ricotta Pasta Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil is more shelf-stable and less expensive.

Add olive oil to a pan and heat on low.

Add shallots and grated garlic to the pan and gently sweat for about one minute.

Transfer the shallots and garlic to a bowl.

Add a pinch of salt to the pan, then add baby kale and fresh basil, cooking for about one minute until wilted.

Transfer the kale and basil to a bowl, discarding any bitter water.

Toast walnuts in the same pan over medium heat, watching carefully to avoid burning, then transfer to a bowl.

In a bowl, combine ricotta cheese, lemon zest, and lemon juice, mixing well.

Add half and half or heavy cream to the ricotta mixture and season to taste with salt.

Cook pasta in boiling water (fresh pasta for about three minutes, dried according to package instructions).

Once cooked, add pasta to the bowl with the ricotta mixture and a splash of pasta cooking water, mixing well for about 30 seconds to soften.

Add peas to the pasta mixture and combine thoroughly, adjusting with more pasta water if needed.

Plate the pasta and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens