Pasta with Ricotta and Peas

Pasta with Ricotta in a white plate with green peas

Pasta with Ricotta and Peas a dish made for pasta lovers! This is a dish my mother made often growing up. The best part is that it's a one pot ricotta pasta dish which reduces kitchen clean up.

Get ready to twirl your forks and satisfy your carb cravings with a this dish that's as comforting as a warm hug from Nonna.

Like pasta? Try my recipe for Pappardelle with Short Rib Ragu, Pasta with Anchovies, or my Seafood Pasta with White Wine sauce.

5 from 1 vote

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Prep Time 3

Cook Time 7

Total Time 10

Course Main Entrées

Cuisine Italian

Servings

Calories 763 kcal

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Equipment

Ingredients

15 oz pasta spaghetti or your preferred pasta
1 lb Ricotta Cheese
1 cup Peas fresh shelled or frozen shelled
½ cup Parmesan Cheese
3 sprigs Parsley finely chopped
½ tsp Salt
ground pepper to taste
3 tbsp olive oil

Instructions

Cook pasta until al dente, don't forget to salt water and reserve a cup of pasta water.
15 oz pasta
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.
1 lb Ricotta Cheese, 1 cup Peas, ½ cup Parmesan Cheese, ½ tsp Salt
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.
3 sprigs Parsley, ground pepper, 3 tbsp olive oil

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

Serving: 1Calories: 763kcalCarbohydrates: 89gProtein: 33gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 66mgSodium: 595mgPotassium: 460mgFiber: 5gSugar: 5gVitamin A: 943IUVitamin C: 15mgCalcium: 415mgIron: 3mg

Keyword pasta, ricotta, spaghetti, vegetarian

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