Pasta with Ricotta and Peas

Pasta with Ricotta in a white plate with green peas

5 from 1 vote

Pasta with Ricotta and Peas a dish made for pasta lovers! Pasta and ricotta is a dish my mother made growing up. And if you love summer vegetables, try our favorite zucchini and eggplant sauté or our zucchini fritters. Both dishes my mother made regularly

Prep Time3

Cook Time7

Total Time10

Course: Main Entrées

Cuisine: Italian

Keyword: pasta, ricotta, spaghetti, vegetarian

Servings:

Calories: 714kcal

Author: AmyG

Ingredients

500 g Ricotta Cheese
1 cup Peas fresh or frozen shelled
450 g Spaghetti
½ cup Parmesan Cheese
1 tbsp Parsley finely chopped
½ tsp Salt
Pepper to taste

Instructions

Cook pasta until al dente, don't forget to salt water and reserve a cup of pasta water.
Mix the ricotta, peas, parmesan cheese, salt and pepper together and place in a bowl large enough to accommodate all the ingredients including the spaghetti.
Using a spaghetti scoop, scoop the pasta into the bowl with the cheese mixture. Add pasta water if too dry.
Serve immediately with a drizzle of olive oil and freshly chopped parsley.

Notes

Remember to save some of the pasta water to add to the pasta, ricotta and peas if it looks to dry.

If you forgot, use a couple of tablespoons of milk as an alternative.

Nutrition