Name: Lemon Ricotta Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lemon ($0.58); 8 oz. pasta (see notes, $0.59); 1 cup frozen peas ($0.74); 1 clove garlic (minced, $0.04); 1 Tbsp butter ($0.12); 1 cup whole milk ricotta ($1.60); 1/4 cup grated Parmesan ($0.87); 1/4 tsp salt (to taste, $0.02); 1/4 tsp freshly cracked black pepper (to taste, $0.04); 1 pinch crushed red pepper (to taste, $0.02)

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Ingredients

1 lemon ($0.58)

8 oz. pasta (see notes, $0.59)

1 cup frozen peas ($0.74)

1 clove garlic (minced, $0.04)

1 Tbsp butter ($0.12)

1 cup whole milk ricotta ($1.60)

1/4 cup grated Parmesan ($0.87)

1/4 tsp salt (to taste, $0.02)

1/4 tsp freshly cracked black pepper (to taste, $0.04)

1 pinch crushed red pepper (to taste, $0.02)

Instructions

1 Zest and juice the lemon. You'll need about ½ tsp zest and 1 Tbsp lemon juice.

2 Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.

3 Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.

4 Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.

5 Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.

6 Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.

7 Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.