Let me tell you, the scent of fresh lemon zest mingling with creamy ricotta and the salty kiss of prosciutto is enough to make anyone’s mouth water. The first time I tossed together this lemon ricotta pasta with peas and prosciutto, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make simple pasta dishes that felt like pure, nostalgic comfort. This recipe reminds me of those carefree afternoons but with a bright, modern twist that I wish I’d discovered years ago.

My family couldn’t stop sneaking bites off the plate (and honestly, I can’t really blame them). This flavorful lemon ricotta pasta is dangerously easy to whip up, perfect for busy weeknights or an unexpected dinner guest. You know what’s great? It’s light yet satisfying, with that perfect balance of tangy, creamy, and savory notes. Whether you’re looking to brighten up your Pinterest recipe board or searching for a sweet treat for your kids’ dinner, this dish shines every time. I’ve tested it more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting homemade yumminess to friends. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this flavorful lemon ricotta pasta recipe with peas and prosciutto isn’t just another pasta dish—it’s a family-approved, chef-tested, and absolutely crave-worthy meal. Here’s why you’ll fall in love:

• Quick & Easy: Comes together in under 30 minutes, perfect for those hectic evenings when time is tight.
• Simple Ingredients: No fancy trips to specialty stores; you probably have most of these goodies in your pantry and fridge.
• Perfect for Dinner: Ideal for a cozy weeknight meal or an impressive yet effortless dish for guests.
• Crowd-Pleaser: The peas add a pop of sweetness, the prosciutto brings savory depth, and the lemon ricotta ties it all together in a creamy, dreamy way.
• Unbelievably Delicious: The texture combo of silky ricotta, tender pasta, and crisp prosciutto is next-level comfort food.

What sets this recipe apart? It’s the bright lemony zing blended directly into the ricotta, creating a luscious sauce without heavy cream. Plus, finishing with fresh peas gives it a springtime freshness that feels both light and indulgent. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. Perfect for impressing guests without the fuss or turning your everyday dinner into something memorable. You’ll find yourself closing your eyes after the first bite, savoring that burst of flavor.

What Ingredients You Will Need

This flavorful lemon ricotta pasta recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with a touch of fresh produce to brighten the dish.

• Pasta: 12 ounces (340g) of spaghetti or your favorite long pasta (I love De Cecco for the perfect bite)
• Ricotta Cheese: 1 cup (250g), whole milk ricotta for creaminess (look for fresh, small-curd ricotta)
• Lemon: Zest and juice of 1 large lemon (adds that bright, fresh flavor punch)
• Peas: 1 cup (150g) fresh or frozen peas (fresh if possible, but frozen works great)
• Prosciutto: 4 ounces (115g), thinly sliced and roughly chopped (adds savory saltiness)
• Garlic: 2 cloves, minced (for subtle aromatic depth)
• Olive Oil: 2 tablespoons (extra virgin for best flavor)
• Parmesan Cheese: ½ cup (50g), freshly grated (for garnish and extra umami)
• Fresh Basil or Mint: A handful, chopped (optional but highly recommended for a fresh, herbal note)
• Salt and Black Pepper: to taste

If you want a gluten-free option, use gluten-free pasta noodles. For a dairy-free version, try swapping ricotta for a plant-based alternative like cashew cream or coconut yogurt. In summer, swapping peas for fresh sugar snap peas adds a delightful crunch. I’ve found using fresh lemon zest rather than bottled lemon juice makes all the difference in flavor brightness.

Equipment Needed

• Large pot for boiling pasta
• Colander for draining pasta and peas
• Large skillet or sauté pan for cooking prosciutto and garlic
• Mixing bowl for combining ricotta, lemon, and pasta
• Zester or microplane for lemon zest
• Wooden spoon or tongs for stirring pasta
• Grater for parmesan cheese

If you don’t have a zester, a fine grater works just as well. For budget-friendly options, a basic stainless steel skillet will do the trick. I’ve used both cast iron and non-stick pans for the prosciutto step, and while cast iron gives a slightly crispier texture, non-stick pans make cleanup easier. Keeping tools well-seasoned and clean helps maintain their performance, especially with frequent pasta nights like this.

Preparation Method

1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of pasta and cook according to package instructions until al dente, usually 8-10 minutes. About 2 minutes before pasta is done, add 1 cup (150g) of peas to the boiling water to cook until tender but still bright green.
2. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and cook for about 1 minute, stirring constantly to avoid burning. You want the garlic fragrant but not browned.
3. Add 4 ounces (115g) chopped prosciutto to the skillet. Cook for 3-4 minutes until it crisps slightly and releases its savory aroma. Remove the skillet from heat and set aside.
4. Drain pasta and peas, reserving about ½ cup (120ml) of pasta cooking water.
5. In a large mixing bowl, combine 1 cup (250g) of whole milk ricotta cheese, zest and juice of 1 large lemon, salt, and freshly ground black pepper to taste. Stir until smooth and creamy.
6. Add the hot pasta and peas into the ricotta mixture. Toss gently to coat, adding reserved pasta water a few tablespoons at a time to loosen the sauce to your desired consistency. The heat from the pasta will warm the ricotta, creating a silky sauce.
7. Fold in the crispy prosciutto and garlic mixture. Taste and adjust seasoning if needed—sometimes a pinch more salt or a crack of black pepper makes all the difference.
8. Serve immediately, garnished with freshly grated parmesan and chopped fresh basil or mint if using. A quick drizzle of olive oil on top adds a beautiful finish.

Quick tip: Don’t rinse the pasta after draining; the starch helps the sauce cling. If your ricotta feels too thick, adding the pasta water slowly helps create that luscious creaminess. If the prosciutto starts to cool and lose crispness, toss it in just before serving to keep that perfect texture.

Cooking Tips & Techniques

One trick I learned the hard way is to avoid overheating the ricotta. It can become grainy if cooked too long or at too high heat, so mixing it with hot pasta off the stove is key. Also, always save some pasta cooking water—it’s liquid gold for making sauces silky and smooth without extra cream or butter.

When cooking prosciutto, keep a close eye to avoid burning the garlic. Stirring constantly and moderate heat keeps flavors balanced. I’ve found that chopping prosciutto into bite-sized pieces before crisping helps distribute that salty punch evenly throughout the dish.

Multitasking helps here—start the pasta water first, then prep your ingredients so everything comes together seamlessly. And don’t be shy about tasting as you go. Adjusting lemon juice or salt at the end can make a big difference in balance.

Finally, fresh herbs aren’t just garnish—they add a final burst of freshness that brightens the whole dish. If you can’t find fresh basil or mint, a sprinkle of dried Italian seasoning works in a pinch.

Variations & Adaptations

• Vegetarian Version: Omit prosciutto and add sautéed mushrooms or toasted pine nuts for texture and flavor.
• Seasonal Twist: Swap peas for fresh asparagus tips or baby spinach in spring and summer for a green upgrade.
• Low-Carb Option: Use zucchini noodles or shirataki noodles instead of pasta. Toss with the ricotta-lemon sauce and crisp prosciutto for a light but satisfying meal.
• Dairy-Free Adaptation: Replace ricotta with blended silken tofu or cashew cream. Nutritional yeast adds cheesy flavor without dairy.
• Spicy Kick: Add a pinch of red pepper flakes when cooking garlic for a subtle heat that contrasts nicely with the lemon.

Personally, I once tried adding a handful of toasted walnuts for crunch and loved the surprise textural contrast. Feel free to experiment based on what you have on hand or your family’s taste buds!

Serving & Storage Suggestions

This flavorful lemon ricotta pasta with peas and prosciutto is best served warm, right after tossing. Plate it with a sprinkle of parmesan and fresh herbs for a pretty presentation that’s perfect for weeknight dinners or casual dinner parties.

Pair it with a crisp green salad or steamed vegetables to round out the meal. A chilled glass of white wine, like Pinot Grigio or Sauvignon Blanc, complements the lemony brightness beautifully.

Leftovers store well in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or broth and warm gently on the stove to revive the creamy texture. The flavors meld over time, so leftovers often taste even better the next day.

Freezing isn’t recommended here since ricotta-based sauces can separate, but if you must, freeze before adding peas and prosciutto, then add fresh when reheating.

Nutritional Information & Benefits

This dish delivers a balanced mix of protein, carbs, and healthy fats. Ricotta cheese provides a good source of calcium and protein, while peas add fiber, vitamins A and C, and a touch of sweetness. The lemon boosts vitamin C content, supporting immune health.

Using whole wheat or gluten-free pasta can tailor the meal to dietary needs. Prosciutto offers savory flavor with moderate fat content; using it sparingly keeps the dish light.

Overall, this flavorful lemon ricotta pasta is a satisfying, nutrient-rich dinner choice that feels indulgent but keeps things wholesome. It’s a great way to enjoy comfort food without overdoing it on calories or heaviness.

Conclusion

In a nutshell, this flavorful lemon ricotta pasta with peas and prosciutto is a winner you’ll want to make again and again. It’s quick, simple, and packed with fresh, bright flavors that turn a humble pasta night into something special. The creamy ricotta sauce with zingy lemon and crispy prosciutto hits all the right notes—comforting yet light, familiar yet exciting.

Feel free to customize it based on your pantry or preferences—swap peas for other veggies, add a sprinkle of herbs, or turn up the heat with chili flakes. I love this recipe because it’s so forgiving yet consistently delicious. Give it a try, and let me know how you make it your own. Share your tweaks and stories in the comments—I’d love to hear!

Here’s to many more cozy dinners filled with flavor and laughter. Bon appétit!

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While spaghetti works beautifully, feel free to use penne, linguine, or even short pasta like farfalle. Just adjust cooking times accordingly.

Is it okay to use frozen peas instead of fresh?

Yes, frozen peas work just fine. Add them to the boiling pasta water a couple of minutes before the pasta is done to keep their bright color and texture.

How can I make this recipe vegetarian?

Simply omit the prosciutto and add sautéed mushrooms, toasted nuts, or extra veggies like asparagus for added flavor and texture.

Can I prepare this dish in advance?

It’s best served fresh, but you can prep ingredients ahead. Store cooked pasta and peas separately, then toss with ricotta sauce and prosciutto just before serving.

What’s the best way to reheat leftovers without drying out the pasta?

Warm gently on the stove with a splash of water or broth, stirring frequently to keep the sauce creamy and prevent sticking.

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