Linguine tossed with ricotta, lemon zest, peas, and Parmesan for a bright, easy vegetarian Italian main.
# What You’ll Need:
→ Pasta
01 - 14 oz 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
11 - 1/4 teaspoon freshly ground black pepper
# How-To:
01 - Fill a large pot with salted water and bring to a boil. Add linguine and cook until al dente following package guidance. Reserve 1/2 cup pasta cooking water prior to draining.
02 - While pasta cooks, warm olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic but not browned.
03 - Introduce peas to the skillet and cook 2 to 3 minutes, extending slightly if using frozen, until bright green and just tender.
04 - In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, Parmesan, salt, and black pepper. Stir until smooth and well integrated.
05 - Add drained linguine along with cooked peas, garlic, and oil to the ricotta mixture. Toss gently, incorporating reserved cooking water in increments until the sauce coats the pasta with a creamy consistency.
06 - Scatter chopped parsley over the pasta. Adjust salt and pepper to preference and serve immediately, garnishing with additional Parmesan and lemon zest if desired.
