This Lemony Spaghetti with Peas and Ricotta is a fresh, vibrant dish that combines the bright flavors of lemon with creamy ricotta and sweet peas. It’s a delightful spring or summer pasta dish that’s light yet satisfying, perfect for a quick lunch or a casual dinner.


  • 12 ounces spaghetti
  • 1 cup fresh or frozen peas
  • 1 cup whole milk ricotta cheese
  • Zest and juice of 1 large lemon
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh basil leaves, torn or chopped
  • Crushed red pepper flakes (optional, for heat)


  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. About 2 minutes before the pasta is done, add the peas to the boiling water. Reserve 1 cup of pasta cooking water, then drain the spaghetti and peas.
  2. Prepare the Ricotta Mixture: In a bowl, combine the ricotta cheese, lemon zest, lemon juice, and extra virgin olive oil. Mix until smooth. Season with salt and pepper to taste.
  3. Sauté the Garlic: In the same pot used for cooking the pasta, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
  4. Combine Pasta with Ricotta: Add the drained spaghetti and peas back to the pot with the garlic. Reduce the heat to low. Add the ricotta mixture to the pot and toss to combine, adding reserved pasta water as needed to create a creamy sauce that coats the spaghetti evenly.
  5. Finish the Dish: Stir in the grated Parmesan cheese and torn basil leaves. Adjust seasoning with additional salt and pepper if necessary. If desired, add crushed red pepper flakes for a bit of heat.
  6. Serve: Divide the pasta among plates or bowls. Drizzle with a little more olive oil and sprinkle with extra Parmesan cheese. Serve immediately.

Nutrition Facts (per serving):

  • Calories: 500
  • Fat: 20g
  • Carbohydrates: 60g
  • Protein: 20g

Prep and Cooking Time:

  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes


  • Serves: 4 people

Lemony Spaghetti with Peas and Ricotta is a beautifully light and flavorful dish that’s perfect for welcoming the warmer months. The combination of creamy ricotta, zesty lemon, and sweet peas makes for a delightful pasta experience. Enjoy this easy-to-make, refreshing meal any day of the week!

Rate this recipe

Score: 0 Votes: 0

Your page rank: