This lemony pasta with peas and ricotta is so easy to make yet so incredibly delicious! Here spaghetti is tossed with fresh mint leaves, green peas, lemon juice and covered with light, creamy ricotta sauce. This is an easy dinner recipe the whole family will love!
Ingredients:
- 8 oz Spaghetti Dry, uncooked
- 1 tablespoon Unsalted butter
- 1 tablespoon Olive oil
- 3 cloves Garlic finely chopped or minced
- 1 cup Green peas frozen or fresh
- Salt & Pepper to taste
- ¼ cup Water
- 1 teaspoon Lemon zest
- ½ cup Ricotta cheese
- 1 ½ teaspoon Lemon juice
- ¼ cup Mint leaves chopped
Instructions:
- Cook the pasta in salted, boiling water according to package instructions. Reserve about ½ cup of pasta water before draining. While pasta is boiling start making the sauce.
- In a large skillet, heat the butter and oil on medium heat. Once hot add chopped garlic, saute for a minute, or till garlic starts to brown.
- Then add peas and ¼ cup of water. Sprinkle salt and pepper. Let the peas cook for 3-4 minutes or till soft and cooked.
- Now add lemon zest, ricotta cheese, and reserved pasta water. Mix and let it come to a simmer.
- Now add cooked spaghetti, lemon juice, and fresh mint leaves. Toss the pasta well, so it coated evenly with the creamy sauce. Serve warm.
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