Ricotta Lemon Linguine with Peas (Printable)

Linguine tossed with creamy ricotta, lemon zest, and sweet peas for a fresh, vibrant dinner.

# What You'll Need:

→ Pasta

01 - 14 oz linguine

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - Zest of 1 lemon
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons fresh parsley, chopped

→ Dairy

07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese

→ Pantry & Seasoning

09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon salt, plus more for pasta water
11 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain using a colander.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, stirring until aromatic but not browned.
03 - Add peas to the skillet and cook for 2 to 3 minutes, or slightly longer if using frozen peas, until bright green and just tender.
04 - In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Mix thoroughly until smooth.
05 - Add drained linguine and cooked peas, garlic, and oil to the ricotta mixture. Toss gently, adding reserved pasta water a little at a time until the sauce becomes creamy and evenly coats the pasta.
06 - Sprinkle with chopped parsley and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan and lemon zest if desired.

# Expert Advice:

01 -
  • This sauce turns out impossibly creamy and smooth even without heavy cream, and the lemon makes everything sing.
  • It comes together in less than a half hour, making it perfect for busy evenings when you want something bright and comforting.
02 -
  • If your ricotta is watery, drain it in a fine sieve before using or your sauce will be runny and bland.
  • Adding the pasta water slowly is magic—it helps the ricotta cling to the noodles and transforms everything from sticky to glossy.
03 -
  • Never skip reserving pasta water—it's the backbone of a silky sauce.
  • Always zest the lemon before you cut and juice it—trust me, it makes life easier.
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