Ricotta and lemon pasta
- Published: 31 Aug 11
- Updated: 18 Mar 24
A quick and easy pasta recipe perfect for a light midweek meal.
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Serves 4
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Ready in 20 minutes
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Ingredients
- 400g pasta (we used linguine)
- 250g frozen peas
- Grated zest and juice of 1 lemon
- 3 tbsp extra-virgin olive oil
- 150g ricotta
- Handful of fresh mint leaves, finely sliced, plus whole leaves to serve
- Parmesan shavings to serve
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Method
- Cook the pasta in boiling salted water until just cooked. Add the frozen peas, cook for 30 seconds, then drain well.
- Return the pasta and peas to the pan and add the lemon zest and juice, the oil and the ricotta. Mix well and season with a little salt and lots of black pepper. Stir in the sliced mint and serve with Parmesan shavings and whole mint leaves.
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- Recipe from September 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 535kcals
- Fat
- 16.2g (5.1g saturated)
- Protein
- 21.1g
- Carbohydrates
- 75.4g (5.6g sugars)
- Fibre
- 8.1g
- Salt
- 0.2g
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I love this recipe because it’s a quick, easy summery recipe made from ‘store-cupboard’ ingredients.