Creamy Lemon Ricotta Pasta Recipe with Fresh Peas and Mint Easy and Delicious

Let me tell you, the scent of fresh lemons mingling with the creamy richness of ricotta swirling around tender pasta is enough to make anyone’s mouth water. The first time I tossed together this creamy lemon ricotta pasta with fresh peas and mint, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma would make simple pasta dishes, but this bright, fresh twist feels like a modern nod to those comforting meals at her kitchen table.

I stumbled upon this recipe one rainy weekend when I wanted something quick yet indulgent, and honestly, it was dangerously easy. My family couldn’t stop sneaking spoonfuls straight from the pot (and I can’t really blame them). This creamy lemon ricotta pasta is perfect for those weeknights when you want something light but still satisfying, or when you need a sweet treat for your kids after school. It’s also a standout on any Pinterest cookie board of savory dishes—fresh, vibrant, and full of nostalgic comfort.

After testing it multiple times in the name of research, of course, it’s now a staple for family gatherings and last-minute dinners. It feels like a warm hug on a plate, and trust me, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Lemon Ricotta Pasta Recipe

Honestly, I’ve tried a bunch of ricotta pasta recipes, but this one truly stands out. It’s simple, brilliant, and hits all the right notes. Here’s why this creamy lemon ricotta pasta with fresh peas and mint will quickly become your go-to:

• Quick & Easy: Comes together in under 30 minutes, making it perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery store trips needed; you likely already have everything in your kitchen.
• Perfect for Spring & Summer: The fresh peas and mint bring a bright, seasonal twist that’s great for light dinners or casual entertaining.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and zesty lemon flavor.
• Unbelievably Delicious: The balance of creamy ricotta, bright lemon, sweet peas, and refreshing mint is next-level comfort food.

This recipe isn’t just another pasta dish; it’s the best version because of the way the ricotta is folded into the pasta for that ultra-smooth texture, and the fresh mint adds an unexpected pop that keeps you coming back for more. It’s comfort food reimagined—lighter, faster, but packed with soul-soothing satisfaction. Perfect for impressing guests without stress or turning an ordinary weeknight into something memorable.

What Ingredients You Will Need

This creamy lemon ricotta pasta recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples or easy to find fresh, perfect for a quick meal that feels special.

• Pasta: 12 oz (340 g) of your favorite short pasta like penne, rigatoni, or farfalle (I recommend Barilla for great texture)
• Ricotta Cheese: 1 cup (240 g), preferably whole-milk ricotta for creaminess
• Lemon: Zest and juice of 1 large lemon (adds brightness and zing)
• Fresh Peas: 1 cup (150 g), shelled (use frozen peas if fresh aren’t available—just thaw first)
• Fresh Mint: 2 tablespoons, finely chopped (for that cool, herbal punch)
• Garlic: 2 cloves, minced (adds savory depth)
• Olive Oil: 2 tablespoons (use good quality extra virgin olive oil for best flavor)
• Parmesan Cheese: ½ cup (50 g), grated (for topping and extra umami)
• Salt & Pepper: To taste (season carefully to balance the lemon and ricotta)
• Red Pepper Flakes: Optional, a pinch for a gentle heat kick

Feel free to swap in gluten-free pasta if needed, or use dairy-free ricotta alternatives to suit dietary needs. For a lighter touch, try part-skim ricotta, but whole-milk ricotta is my personal favorite for that luxuriously creamy texture.

Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan (non-stick preferred for easy stirring)
• Fine grater or microplane for zesting lemon
• Colander or strainer to drain pasta
• Wooden spoon or silicone spatula for mixing
• Measuring cups and spoons
• Optional: citrus juicer to easily extract lemon juice

If you don’t have a microplane, a small box grater works fine for zesting. For budget-friendly options, a basic non-stick skillet will do the job well and clean up quickly. I always keep a sturdy wooden spoon for folding in the ricotta gently without mashing the peas too much.

Preparation Method

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 oz (340 g) of pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
2. Prepare the Flavor Base: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant but not browned (watch closely—burnt garlic tastes bitter!).
3. Add Fresh Peas: Stir in 1 cup (150 g) fresh peas, cooking for 2-3 minutes until just tender and bright green. If using frozen peas, add them a minute longer to heat through.
4. Mix Ricotta and Lemon: In a bowl, combine 1 cup (240 g) ricotta cheese, zest and juice of 1 large lemon, salt, and pepper to taste. Add a pinch of red pepper flakes if you like a little heat. Stir until smooth and creamy.
5. Combine Pasta and Sauce: Add drained pasta to the skillet with peas and garlic. Toss gently to combine. Remove from heat and fold in the ricotta-lemon mixture, adding reserved pasta water a little at a time to loosen the sauce until silky and coating the pasta perfectly.
6. Finish with Mint and Parmesan: Stir in 2 tablespoons chopped fresh mint and ½ cup (50 g) grated Parmesan cheese. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
7. Serve Immediately: Plate the pasta and garnish with extra Parmesan and mint leaves if desired. This dish is best enjoyed fresh, but leftovers keep well in the fridge for a day or two.

Pro tip: Don’t overdo the pasta water—add just enough to create a creamy sauce that clings to each piece. If it seems dry, a splash more does the trick. Also, folding in ricotta off the heat prevents it from curdling, keeping the sauce luxuriously smooth.

Cooking Tips & Techniques

Getting creamy lemon ricotta pasta just right is all about timing and gentle handling. Here are some tips I’ve learned from a few trial runs (and the occasional kitchen mishap):

• Don’t Overcook the Pasta: Al dente is key—it gives the dish a nice bite and helps the sauce cling better. Overcooked pasta can turn mushy once mixed with ricotta.
• Gentle Folding: When adding ricotta, fold gently but thoroughly to maintain fluffy texture. Stirring too vigorously can break down the peas and make the sauce grainy.
• Use Reserved Pasta Water Wisely: This starchy water is your secret weapon for loosening the sauce without watering it down. Add gradually, and keep tasting.
• Fresh Ingredients Matter: Fresh lemon zest and mint bring brightness that canned or dried ingredients can’t match. Always zest the lemon before juicing to avoid losing that fragrant flavor.
• Multitasking: While pasta boils, prep garlic, peas, and ricotta mix. This keeps things moving and dinner on the table fast.

One time, I added ricotta straight into the hot pan and it curdled—lesson learned! Cooling the pan slightly before mixing helps avoid that. Also, don’t skip seasoning—the lemon and ricotta combo needs a little salt punch to really sing.

Variations & Adaptations

This creamy lemon ricotta pasta is incredibly flexible. Here are a few ways to make it your own, whether you’re catering to dietary needs or just switching up flavors:

• Vegetable Swaps: Replace peas with asparagus tips, zucchini ribbons, or fresh green beans for seasonal changes.
• Protein Add-ins: Toss in grilled chicken, sautéed shrimp, or crispy pancetta for a heartier meal.
• Dairy-Free Version: Use coconut or almond-based ricotta alternatives and skip Parmesan or use nutritional yeast.
• Gluten-Free Pasta: Brown rice or chickpea pasta works well for gluten-sensitive diets.
• Herb Variations: Substitute mint with basil, tarragon, or chives depending on what you have on hand.

Personally, I once swapped peas for blanched asparagus and added lemon thyme instead of mint—it was a fresh twist that felt just right for early summer dinners. Feel free to get creative!

Serving & Storage Suggestions

This creamy lemon ricotta pasta is best served warm, right off the stove, when the sauce is silky and the herbs are fragrant. For presentation, try garnishing with a few extra mint leaves and a light dusting of Parmesan—something about that pop of green and snowy cheese makes it look irresistibly fresh.

Pair it with a crisp green salad or a simple garlic bread to round out the meal. A chilled glass of Sauvignon Blanc or sparkling water with lemon complements the lemony brightness perfectly.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or broth to loosen the sauce and warm gently on the stove or microwave to avoid drying out. Over time, the flavors meld even more, making for a delicious next-day meal.

Nutritional Information & Benefits

This creamy lemon ricotta pasta is a balanced dish offering protein from the ricotta, fiber and vitamins from the peas and herbs, and satisfying carbs from the pasta. A typical serving (about 1½ cups) provides approximately 450 calories, 18 grams of protein, and a good dose of calcium and vitamin C from the lemon and peas.

It’s naturally vegetarian and can be made gluten-free or dairy-free with simple swaps. The fresh peas add antioxidants and fiber, while lemon helps support digestion and immune health. All in all, it’s a wholesome meal that feels indulgent but won’t weigh you down.

Conclusion

To wrap it all up, this creamy lemon ricotta pasta with fresh peas and mint is a recipe you’re going to want in your regular rotation. It’s quick, easy, and packed with bright flavors that feel both fresh and comforting at the same time. What I love most is how adaptable it is—whether you want to keep it light or add some protein, it’s always a winner.

Give it a try, make it your own with your favorite twists, and don’t forget to share your experience or any fun variations you come up with. This dish really feels like a culinary hug in a bowl, and I hope it brings the same warmth and smiles to your table as it does to mine.

FAQs About Creamy Lemon Ricotta Pasta with Fresh Peas and Mint

Can I make this recipe ahead of time?

Yes, you can prepare the pasta and sauce separately and combine them just before serving. Leftovers store well in the fridge for up to 2 days.

What type of pasta works best?

Short pasta like penne, rigatoni, or farfalle hold the sauce nicely, but feel free to use your favorite shape.

Can I use frozen peas instead of fresh?

Absolutely! Just thaw frozen peas before adding them to the skillet; they work just as well.

How do I prevent the ricotta from curdling?

Remove the skillet from heat before folding in ricotta and add reserved pasta water gradually to create a smooth sauce.

Is this recipe suitable for vegans?

With substitutions like dairy-free ricotta and omitting Parmesan or using vegan cheese, you can make a vegan-friendly version easily.

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