Creamy Lemon Ricotta Pasta
Lemon Ricotta Pasta is an easy vegetarian meal made all in one pot. This healthier pasta recipe feels indulgent but is light and creamy and is made without cream.
Serving Size 4
Equipment
- Large Pot
- Digital Kitchen Scale
- Colander
Ingredients
- 9 oz. Tagliatelle, see notes
- 250 g Part Skim Ricotta Cheese
- Zest of 1 Lemon
- ¼ cup Olive Oil
- ¼ cup Fresh Lemon Juice
- 3 cloves Garlic, minced
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Parsley
- ¾ cup Cooked Peas
- Salt and Freshly Cracked Pepper, to taste
- ¼ cup Fresh Basil, chiffonade
Instructions
- Cook the pasta according to packaging instructions in a large pot. Once cooked to al dente, reserve ½ - 1 cup of the cooking water and then drain. Set the pasta aside.
- While the pasta cooks, make the sauce by whisking together all the remaining ingredients in a mixing bowl, except for the peas and fresh basil.
- Add the sauce to the pot used for cooking the pasta and heat over medium-low heat. Stir and cook for a few minutes.
- Add the cooked pasta to the sauce. Then add the peas, fresh basil, and ¼ cup of the pasta water. Stir and heat for a few minutes. Add more pasta water if needed until the sauce reaches your desired consistency.
- Serve immediately with additional fresh basil for garnish, if desired.
Notes
- I used Jovial Brown Rice Tagliatelle to make it gluten free but you can use any long-shaped pasta you prefer. See post for additional low calorie suggestions.
- Nutrition Information is approximate and will depend on exact ingredients and measurements you use. Please use a digital kitchen scale and a nutrition calculator if you need exact nutritional information.
- Top with freshly grated parmesan cheese just before serving if you wish to enhance the dish even further.