Description
This easy lemon ricotta pasta with sweet peas and peppery arugula is a creamy and fresh 20-minute dinner that comes together with just 9 ingredients. The lemon ricotta sauce is light and bright making this vegetarian pasta perfect for enjoying during the warmer months of the year.
Ingredients
- 12 ounces short pasta, such as rigatoni or penne
- 1 cup frozen shelled edamame
- 1 cup frozen peas
- 16 ounces ricotta cheese, whole milk preferred
- 2 medium lemons, zested and juiced
- Sea salt, to taste
- 1/2 cup grated parmesan, plus extra for serving
- 2 ounces baby arugula (about 2 large handfuls)
- 1 handful tarragon, finely chopped
Instructions
Bring a large pot of water to boil over high heat. Add a big pinch of salt then add the pasta. Cook the pasta according to the package instructions for al dente. During the last 2 minutes of cooking time, add the frozen peas and edamame. Reserve 1 cup of the pasta water before straining.
While the pasta cooks, whisk together the ricotta, zest and juice of the lemons, a big pinch of salt, and the parmesan in a large skillet. Set the skillet over medium low heat and stir regularly to gently warm the sauce. After you strain the pasta, add 1/2 cup of the pasta water and the arugula to the sauce. Stir for about 1 minutes to allow the arugula to wilt, then add the strained pasta, peas, and edamame. Toss to coat in the sauce, adding more pasta water as needed if the sauce seems too thick and salt for seasoning.
Serve the pasta with a sprinkle of fresh tarragon and more parmesan if you like.
Keep leftovers in the fridge and enjoy within 3-4 days. Reheat leftovers with a couple of splashes of water or milk to help loosen the sauce.
Notes
- If you want to make this dish gluten free, simply use gluten free pasta. I used gluten free rigatoni!
- If you want a vegan version, try this with vegan parmesan and my tofu ricotta.
- I love the flavor of tarragon with the lemon, ricotta, and peas but fresh basil is equally delicious and easier to find!
- Not all parmesan is vegetarian friendly so make sure to check the label to ensure it is not made with animal rennet.
- If you are using fresh shelled edamame and peas instead of frozen, you’ll still add them during the last 2 minutes of cooking time for the pasta.
- If you only have large lemons, start with the zest and juice of one, then taste the sauce and add more zest and juice as needed to suit your tastes.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Dinner