Save I threw this together on a Wednesday night when the fridge was nearly empty and I was too tired to think. All I had was a tub of ricotta, a lemon rolling around in the drawer, and a bag of frozen peas I'd forgotten about. Twenty minutes later, I was twirling creamy, tangy pasta around my fork, wondering why I ever bothered with complicated sauces. It tasted like spring had crept into my kitchen through the back door.
The first time I made this for friends, I panicked because I forgot to buy cream. I whisked the ricotta with lemon juice and pasta water instead, and everyone asked for the recipe. One friend scraped her bowl clean and said it reminded her of her nonna's kitchen in Tuscany. I didn't have the heart to tell her I'd invented it out of desperation.
Ingredients
- Rigatoni: The ridges grab onto the ricotta sauce beautifully, but penne or shells work just as well if that's what you have.
- Ricotta cheese: Use full-fat ricotta for the creamiest texture, it melts into the pasta water and becomes almost like a sauce on its own.
- Lemon, zested: The zest is where all the fragrant oils live, don't skip it or you'll lose that bright, sunny flavor.
- Lemon juice: Freshly squeezed is key, bottled lemon juice tastes flat and won't give you that zingy lift.
- Extra-virgin olive oil: A fruity, peppery oil makes a difference here, it adds richness without weighing things down.
- Garlic clove, finely grated: Grating it releases more flavor than chopping, and it melts right into the ricotta without any harsh bite.
- Parmesan cheese: Adds salty, nutty depth, use the real stuff if you can and grate it yourself.
- Salt and freshly ground black pepper: Season generously, ricotta needs more salt than you think to wake up its flavor.
- Green peas: Frozen peas are sweeter than fresh most of the year, and they cook in minutes right alongside the pasta.
- Extra Parmesan, fresh basil or mint, lemon zest: These garnishes aren't just pretty, they add little bursts of flavor in every bite.
Instructions
- Boil the pasta:
- Bring a large pot of well-salted water to a rolling boil, then add the rigatoni and cook until it still has a little bite. Before draining, scoop out about half a cup of that starchy pasta water, it's the secret to a silky sauce.
- Blanch the peas:
- Toss the peas into the boiling water during the last few minutes of cooking, they'll turn bright green and tender. Drain them right along with the pasta so everything stays hot.
- Make the ricotta mixture:
- In a big bowl, whisk together the ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper until it's smooth and creamy. If it looks thick, add a splash of that reserved pasta water to loosen it up.
- Toss everything together:
- Add the hot pasta and peas directly into the ricotta bowl and toss with tongs or a wooden spoon, adding more pasta water a little at a time until every piece is coated in a glossy, clingy sauce. The heat from the pasta will warm the ricotta and make it melt into everything.
- Serve immediately:
- Pile the pasta into bowls and top with extra Parmesan, torn basil or mint, and a few curls of lemon zest. Eat it right away while it's still steaming.
Save My neighbor brought me a bundle of mint from her garden last spring, and I tore a handful into this pasta on a whim. The cool, herbal flavor against the lemon and ricotta was so good I nearly cried. Now I can't make it without thinking of her leaning over the fence, dirt under her nails, telling me to use it before it took over her whole yard.
Choosing Your Pasta Shape
Rigatoni is my go-to because the ridges and tubes trap the creamy ricotta, but I've made this with fusilli, shells, and even broken lasagna noodles when I was out of everything else. Short shapes work best because they toss easily and every bite gets a little pea, a little sauce, a little cheese. If you only have spaghetti, it'll still be delicious, just twirl carefully so the ricotta doesn't slide off.
Making It Your Own
I've stirred in handfuls of baby spinach, swapped peas for asparagus tips, and even added crispy pancetta when I wanted something heartier. A pinch of chili flakes gives it a gentle warmth, and toasted pine nuts add a buttery crunch that makes it feel more special. This recipe is a template, not a rulebook, so use what you have and what sounds good.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the ricotta can separate a little when cold. Reheat gently in a pan with a splash of water or milk, stirring constantly so it comes back together into a creamy sauce. I've eaten it cold straight from the container for lunch, and honestly, it's not bad that way either, just different.
- Store in an airtight container and eat within two days for best texture.
- Reheat on the stovetop over low heat with a little extra liquid.
- Don't microwave it on high or the ricotta will turn grainy and sad.
Save This is the kind of dinner that saves you when you're too tired to think but still want to eat something that feels like care. It's become my answer to long days, surprise guests, and nights when I just need something bright and easy on my plate.
Kitchen Q&A
- → Can I use different pasta shapes?
Absolutely. While rigatoni works beautifully with this creamy sauce, penne, fusilli, or any medium-sized pasta will hold the ricotta mixture equally well. Avoid very thin pastas like angel hair, as they may become overwhelming with the rich sauce.
- → How do I prevent the ricotta mixture from becoming grainy?
Keep your ricotta fresh and ensure it's at room temperature before mixing. Gently fold ingredients together rather than overmixing. If needed, add pasta water gradually to achieve a smooth, creamy texture without breaking the ricotta.
- → What's the best way to blanch the peas?
For fresh peas, add them to boiling salted water for 2-3 minutes until tender. For frozen peas, add them during the final 2-3 minutes of the pasta's cooking time so they thaw and heat through without becoming mushy. Drain thoroughly to prevent excess water in your dish.
- → Can I make this vegan?
Yes, easily. Substitute vegan ricotta and Parmesan alternatives for their dairy counterparts. The lemon and garlic will provide the same depth of flavor, and the pasta water will create the silky coating you need.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or pasta water to restore the creamy sauce. The dish is best enjoyed fresh but tastes wonderful as a next-day lunch.
- → What garnishes work best?
Fresh basil and mint complement the lemon beautifully. Extra Parmesan adds richness, while additional lemon zest brightens each bite. For extra texture and flavor, try toasted pine nuts or a pinch of chili flakes for subtle heat.