One Pot Pasta with Ricotta and Lemon

• servings: 6 servings
• active time: 4 minutes
• total time: 17 minutes

Ingredients

1 lb pasta (Casarecce, Gemelli or Cavatappi shapes are best)

¾ cup frozen peas

½ - ¾ cup reserved pasta water

2 tablespoons extra virgin olive oil

1 cup whole milk ricotta cheese

½ cup parmesan or percorino romano cheese

juice of one lemon

zest of one lemon

½ teaspoon garlic powder

salt and pepper to taste

Directions

Bring a large pot filled with salty water to a boil. Add the pasta. Boil the pasta until there are 1-2 minutes left of cooking time. Since we're cooking the sauce with the pasta, this will ensure the pasta will not be overcooked.

Toss in the frozen peas when the pasta has a couple more minutes left until it's ready.

Drain the pasta and peas, but reserve ¾ cup of the starchy water. Set it aside.

Toss the drained pasta and peas back into the pot.

To the pot, add ½ cup of the reserved pasta water, olive oil, ricotta cheese, parmesan cheese, lemon juice, lemon zest, garlic powder and salt and pepper.

Once you have added all the ingredients to the pasta, place the pot on medium-low heat for a couple of minutes and stir the mixture. As you stir more and more, all of the ingredients will come together. This will create the pasta sauce. Add more reserved pasta water (if needed) until the consistency is to your liking.

Serve with a sprinkle of parmesan cheese and fresh lemon zest!

Nutrition

• Calories: 444 kcal
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Cholesterol: 28 mg
• Sodium: 187 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 18 g