Garden Pasta with Lemon Ricotta Recipe

Name: Garden Pasta with Lemon Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces gemelli pasta; 2 cups sugar snap peas, trimmed and sliced into 1-inch pieces (about 8 ounces); 6 tablespoons unsalted butter; 2 cloves garlic, chopped; Freshly ground pepper; 6 radishes, sliced (about 1 cup); 1 small yellow bell pepper, thinly sliced; 1/2 cup grated parmesan cheese (about 1 ounce); 2/3 cup chopped mixed fresh herbs (such as parsley, chives and/or basil); 1 cup ricotta cheese; 1 teaspoon finely grated lemon zest

Servings: persons

Kosher salt
12 ounces gemelli pasta
2 cups sugar snap peas, trimmed and sliced into 1-inch pieces (about 8 ounces)
6 tablespoons unsalted butter
2 cloves garlic, chopped
Freshly ground pepper
6 radishes, sliced (about 1 cup)
1 small yellow bell pepper, thinly sliced
1/2 cup grated parmesan cheese (about 1 ounce)
2/3 cup chopped mixed fresh herbs (such as parsley, chives and/or basil)
1 cup ricotta cheese
1 teaspoon finely grated lemon zest

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes.
3
Reserve 1/2 cup cooking water, then drain the pasta and peas.
4
Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat.
5
Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute.
6
Add the radishes and bell pepper; cook, stirring, until softened, about 2 minutes.
7
Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes.
8
Season with salt and pepper.
9
Add the pasta and snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen.
10
Season with salt and pepper.
11
Combine the ricotta, 1 tablespoon water, the lemon zest and a pinch of salt in a bowl.
12
Top each serving with the lemon ricotta and the remaining herbs.
13
Photograph by David Malosh

1019

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Kosher salt, 12 ounces gemelli pasta, 2 cups sugar snap peas, trimmed and sliced into 1-inch pieces (about 8 ounces), 6 tablespoons unsalted butter, and more.

Yes, Garden Pasta with Lemon Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Pasta with Lemon Ricotta

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