Linguine tossed with ricotta, lemon, peas and Parmesan for a zesty, creamy Italian-style vegetarian main.
# What You Need:
→ Pasta
01 - 14 ounces linguine
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - Zest of 1 unwaxed 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add peas to the skillet and cook for 2 to 3 minutes, or until bright green and just tender.
04 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Stir until smooth.
05 - Add drained linguine and cooked peas, including garlic and oil, to the ricotta mixture. Toss gently and incorporate reserved pasta water gradually until sauce reaches a creamy consistency and coats the pasta.
06 - Sprinkle chopped parsley over the pasta. Adjust seasonings to taste. Serve immediately, garnished with additional Parmesan and lemon zest if desired.
