Bright lemon, creamy ricotta, and sweet peas tossed with linguine create a vibrant, satisfying vegetarian main.
# What You 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 additional for pasta water
11 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook linguine until al dente, following package guidance. Reserve 1/2 cup pasta water, then drain.
02 - Warm olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, just until fragrant.
03 - Add peas to the skillet and cook for 2 to 3 minutes until bright green and tender. Increase timing for frozen peas as needed.
04 - In a mixing bowl, combine ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper. Stir until smooth and well blended.
05 - Add drained linguine and cooked peas with garlic and oil to the ricotta mixture. Toss gently, incorporating reserved pasta water incrementally until a creamy sauce forms and coats the pasta.
06 - Top with chopped parsley, adjust salt and pepper if needed. Serve promptly, garnished with extra Parmesan and lemon zest if preferred.
