Creamy Ricotta Lemon Pasta with Peas & Herbs

This Ricotta Lemon Pasta is not some other pasta, this is a creamy, lemony embrace in a bowl, where soft ricotta coats rigatoni, sugary peas burst in each bite, and nutty Parmesan brings it all together. Made in 15 minutes flat, it’s the perfect “I need comfort food STAT” recipe that tastes high-maintenance but takes no work whatsoever.

There’s something enchanted in how silky ricotta adheres to each bend of rigatoni, how sweetness of peas contrasts the pungency of Parmesan, and how lemon zest makes an opulent sauce feel light and airy. This Ricotta Lemon Pasta is the sort of dish that tastes like a warm hug but feels like sunshine, a stunning equilibrium of comfort and radiance.

I designed this recipe for those evenings when you need something rich but easy, when you desire a dish that tastes indulgent without spending hours cooking. It’s a twist on the traditional Italian “pasta al limone” but with creamy flair, ricotta provides sumptuous texture without the richness of old-fashioned cream sauces. The nutmeg may appear like a subtle touch, but it’s the hidden ace that provides depth and warmth, making every bite more rewarding.

This recipe is also extremely versatile. It’s a hit with the family on busy weeknights, refined enough for a dinner date night (just pour some white wine in a glass!) and straightforward enough for hectic weeknights. And, bonus, it’s a great means of cleaning out leftover ricotta or half-package of peas lingering in your freezer.

Why You’ll Love This Recipe

⏳ Faster than takeout done before your pasta water boils!

🌿 Fresh + cozy: Zesty lemon and thyme balance the rich ricotta.

🥛 Pantry-friendly: Uses simple ingredients you likely have.

🌱 Vegan option: Swap ricotta/Parmesan for plant-based versions.

Ingredients

(Serves 4)

Pasta & Sauce

👉 12 oz (340g) rigatoni (or penne/fusilli)

👉 1½ cups (400g) ricotta (whole-milk for creaminess)

👉 1 tbsp (15g) extra virgin olive oil

👉 1 cup (100g) Parmesan, grated (plus extra for topping)

👉 1 cup frozen peas (no need to thaw!)

👉 1 tsp lemon zest (or more to taste)

👉 ⅛ tsp grated nutmeg (trust me, it’s magic!)

👉 ½ tsp salt (adjust to taste)

👉 ¼ tsp black pepper

Garnishes

👉 1 tsp fresh thyme leaves (or basil/parsley)

👉 2 tbsp (20g) walnuts, toasted & chopped (for crunch)

👉 Pinch of red pepper flakes (optional heat)

👉 Fresh basil ribbons

👉 Extra Parmesan & lemon wedges

Instructions

📌 Step 1: Cook the Pasta

Boil rigatoni in salted water until al dente (reserve 1 cup pasta water!).

Add frozen peas to the boiling pasta in the last 2 minutes, they’ll cook perfectly!

📌 Step 2: Make the Sauce

While pasta cooks, in a large bowl, whisk together:

👉 Ricotta, olive oil, Parmesan, lemon zest, nutmeg, salt, and pepper.

👉 Gradually add ¼ cup pasta water to thin slightly.

📌 Step 3: Combine & Finish

Drain pasta/peas and immediately toss with the ricotta sauce. The residual heat will melt everything into creamy perfection.

Stir in thyme leaves and adjust seasoning (more lemon zest? Go for it!).

Serving Suggestions

🍽️ Family-style: Pile into a big bowl with extra Parmesan.

🥗 Add greens: Toss in baby spinach or arugula for freshness.

🍗 Protein boost: Top with grilled chicken or white beans.

Storage Tips

🗄️ Fridge: Keeps for 3 days (sauce thickens, loosen with water/milk when reheating).

❄️ Freezer: Not recommended (ricotta may grain).

Frequently Asked Questions

💬 Can I use cottage cheese instead of ricotta?

Yes! Blend it first for smoothness.

💬 No nuts?

Skip walnuts or use sunflower seeds.

💬 Vegan version?

Use almond ricotta + nutritional yeast instead of Parmesan.

Final Thoughts

This pasta is sunshine on a plate, bright enough for summer but creamy enough for cozy nights. It’s my “I forgot to meal prep” savior, and readers say it’s “the best pasta they’ve ever made at home!”

👉 Tag @VeganEatsAndTreats if you make it—I’ll feature your creation!