Creamy Lemon Ricotta Pasta Recipe with Peas and Prosciutto Easy and Delicious

“You know that moment when you open the fridge late at night, hoping to find something quick but comforting? One chilly Thursday evening, I was exactly there—half asleep, half hungry, and honestly, a bit lazy. I found some ricotta, a lemon, frozen peas, and a few slices of prosciutto leftover from a lunch party. I wasn’t expecting much, just a quick fix. But somehow, this creamy lemon ricotta pasta with peas and prosciutto turned into one of those dishes I keep thinking about weeks later. The tang of lemon, the silky ricotta, the sweet snap of peas, and that salty prosciutto—oh, it just sings together.

Funny enough, I almost forgot to zest the lemon, got distracted by a phone call, and ended up adding it late in the cooking process. That little slip gave the dish an extra punch of brightness right at the end. Maybe you’ve been there, juggling kitchen chaos and making magic happen anyway? Honestly, this recipe isn’t fancy, but that’s the charm. It’s the kind of meal that feels both indulgent and effortless, perfect for those nights when you want something fresh but cozy. I keep coming back to it, and I bet you will too.

Why You’ll Love This Recipe

This creamy lemon ricotta pasta with peas and prosciutto ticks so many boxes, and here’s why it deserves a spot in your regular recipe rotation:

• Quick & Easy: Ready in under 30 minutes, which means less time cooking and more time enjoying.
• Simple Ingredients: No need to hunt down exotic items; it uses pantry staples and everyday produce.
• Perfect for Weeknights: Comes together fast but feels special enough for a casual dinner party.
• Crowd-Pleaser: The combination of creamy, tangy, sweet, and salty flavors always hits the spot for adults and kids alike.
• Unbelievably Delicious: The ricotta creates a luscious sauce without heaviness, while lemon zest adds a fresh zing that wakes up the whole dish.

What makes this recipe stand out is the balance between creamy and bright. Instead of a heavy cream sauce, ricotta keeps it silky but light, and the peas add just the right pop of sweetness. Plus, tossing in crispy prosciutto gives you that irresistible salty crunch. I’ve tested this recipe multiple times, adjusting the lemon and ricotta ratios to get a harmony that isn’t too sharp or too bland. Trust me, this isn’t just any pasta with ricotta; it’s the kind that makes you pause mid-bite and smile. Whether you’re cooking for yourself or impressing guests, it’s a winner every time.

What Ingredients You Will Need

This creamy lemon ricotta pasta with peas and prosciutto uses simple, wholesome ingredients that create a bright, satisfying meal without fuss. Most of these are kitchen staples or easy to find, and you can swap a few depending on your pantry.

• Pasta: 12 ounces (340g) of your favorite short pasta like penne, rigatoni, or farfalle (I prefer Barilla penne for best texture).
• Ricotta Cheese: 1 cup (240g), whole-milk ricotta makes the sauce ultra creamy. Look for small-curd ricotta for a smoother texture.
• Fresh Lemon: Zest and juice of 1 large lemon (about 2 tablespoons juice and 1 tablespoon zest). The lemon adds fresh brightness.
• Frozen Peas: 1 cup (150g), thawed. Sweet and tender, they add color and a pop of flavor.
• Prosciutto: 4 ounces (115g), thinly sliced and roughly chopped or torn. Gives a salty, savory contrast.
• Olive Oil: 2 tablespoons, extra virgin preferred for flavor.
• Garlic: 2 cloves, minced. Adds aromatic depth.
• Parmesan Cheese: ½ cup (50g), grated, plus extra for serving.
• Salt and Black Pepper: To taste. I like kosher salt for seasoning.
• Red Pepper Flakes: Optional, a pinch for gentle heat.

Substitution tips: Use gluten-free pasta if needed. Swap Greek yogurt for ricotta for a tangier, lighter sauce. If you don’t have prosciutto, crispy pancetta or even smoked bacon work nicely. In summer, fresh peas can replace frozen peas for a sweeter bite.

Equipment Needed

• Large Pot: For boiling pasta. A wide pot helps pasta cook evenly.
• Large Skillet or Sauté Pan: To cook prosciutto and garlic, then combine everything.
• Colander: For draining pasta and peas.
• Zester or Microplane: To zest the lemon finely. If you don’t have one, a sharp grater works too.
• Measuring Cups and Spoons: For precise ingredient amounts.
• Wooden Spoon or Silicone Spatula: For stirring the sauce gently.

If you don’t have a zester, no worries—just finely chop lemon peel with a sharp knife, avoiding the bitter white pith. I once used a cheese grater when I forgot my microplane, and it worked well enough but was a bit coarser. For budget-friendly options, a simple nonstick skillet does the job perfectly. Keep your utensils handy and clean as you go to streamline the process.

Preparation Method

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 ounces (340g) pasta and cook according to package directions until al dente (usually 9-11 minutes). Reserve 1 cup (240ml) of pasta water, then drain the pasta and set aside. (Tip: Al dente means the pasta should have a slight bite; don’t overcook or it turns mushy.)
2. Prepare the Prosciutto and Garlic: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 ounces (115g) chopped prosciutto and cook until it crisps up slightly, about 3-4 minutes, stirring occasionally. Add 2 minced garlic cloves and cook another 1 minute until fragrant but not browned. (Watch garlic carefully; burnt garlic turns bitter.)
3. Mix the Sauce: Lower heat to medium-low. Add 1 cup (240g) ricotta cheese, juice and zest of 1 lemon, and ½ cup (50g) grated Parmesan cheese to the skillet. Stir gently to combine. Slowly add reserved pasta water, a few tablespoons at a time, to loosen the sauce to your desired creaminess. It should coat the pasta smoothly without being thick or watery.
4. Add Peas and Pasta: Stir in 1 cup (150g) thawed peas. Then add the drained pasta, tossing everything together so the noodles are evenly coated. Season with salt, black pepper, and a pinch of red pepper flakes if using. (Taste and adjust seasoning here; lemon and prosciutto provide saltiness, so be careful not to over-salt.)
5. Final Touches: Remove from heat and let the pasta rest for a minute. The sauce will thicken slightly as it cools. Serve immediately with extra Parmesan and a drizzle of olive oil if you like. (If you want it zestier, add a bit more lemon zest on top.)

This recipe moves quickly, so prep ingredients ahead if you can. The creamy sauce comes together fast once the pasta is ready. I sometimes scramble a quick side salad during the pasta cooking time—multitasking saves precious minutes in weeknight chaos!

Cooking Tips & Techniques

• Don’t Overcook the Pasta: Al dente pasta is key for texture. It holds the sauce better and keeps the dish from becoming mushy.
• Use Pasta Water Wisely: The starchy water is magic for loosening the ricotta sauce while helping it cling to pasta. Add it gradually.
• Be Gentle with Ricotta: Avoid boiling the sauce. Heat it gently to keep it creamy and prevent curdling.
• Cook Prosciutto to Crisp but Not Burnt: Crispy prosciutto adds texture, so cook it until just browned. Overcooked prosciutto gets dry and tough.
• Fresh Lemon Zest Is a Game-Changer: Zest at the end or just before serving for maximum aroma and brightness.
• Timing: Start cooking the pasta just as you begin prepping the sauce ingredients to keep everything hot and fresh.
• Season Gradually: Taste often, especially after adding salty prosciutto and cheeses. You can always add more salt but can’t take it out.

Honestly, the first time I tried this, I added all the lemon juice at once, and it was a bit too tart. Now I add it in two stages—half into the sauce, half at the end—to balance the flavor perfectly. Trust me, little tweaks like that make a big difference.

Variations & Adaptations

• Vegetarian Version: Skip the prosciutto and add toasted pine nuts or sautéed mushrooms for richness and texture.
• Gluten-Free: Use gluten-free pasta. I like brown rice or chickpea-based options—they hold up well in this dish.
• Seasonal Swap: In warmer months, substitute peas with fresh asparagus tips or green beans for a crunchy bite.
• Spicy Kick: Add extra red pepper flakes or a splash of chili oil for a bold heat twist.
• Dairy-Free: Use a plant-based ricotta alternative and nutritional yeast instead of Parmesan. The lemon really helps brighten the flavors here.

One time, on a whim, I added a spoonful of mascarpone alongside the ricotta for extra silkiness—it was decadent but worth the indulgence! Feel free to play with cheese types for creaminess and tang.

Serving & Storage Suggestions

This creamy lemon ricotta pasta is best served warm and fresh, ideally right off the stove. Plate it with a sprinkle of extra Parmesan and a few lemon zest curls on top for a nice visual pop. Pair it with a crisp green salad or steamed broccoli to balance the richness. A chilled glass of Pinot Grigio or Sauvignon Blanc complements the lemony brightness beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or broth and gently warm in a skillet to revive the creamy texture. Microwave reheating works too but can dry the pasta out, so add a little moisture. The flavors actually deepen after resting overnight, so sometimes I find it tastes even better the next day.

Nutritional Information & Benefits

This dish offers a balanced blend of protein, carbs, and healthy fats. Ricotta cheese provides a good source of calcium and protein, while peas add fiber, vitamins A and C. The lemon boosts vitamin C content and adds antioxidants.

Estimated per serving (serves 4): Approximately 450 calories, 18g protein, 12g fat, 60g carbohydrates, and 5g fiber. Using whole wheat or legume-based pasta increases the fiber content.

This recipe is naturally gluten-free if using suitable pasta, and can be adapted for low-carb diets by swapping pasta for spiralized zucchini or shirataki noodles. It’s a comfort dish that also feels light, thanks to the lemon and peas, making it a smart choice for those watching their diet without sacrificing flavor.

Conclusion

This creamy lemon ricotta pasta with peas and prosciutto is one of those recipes that surprises you with how simple ingredients come together for something truly satisfying. It’s creamy but fresh, easy but impressive, and flexible enough to suit different diets or seasons. I love how it fits into busy nights without feeling like a compromise. Honestly, making this pasta always feels like a small celebration of bright, comforting flavors.

Give it a try, tweak it to your taste, and let me know how it turns out! Whether you add a little heat or swap out ingredients, this recipe welcomes your personal touch. Share your thoughts or adaptations below—I’m always excited to hear your kitchen stories.

Happy cooking and enjoy every creamy, lemony bite!

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the pasta and sauce separately and combine them just before serving. Store the sauce in the fridge for up to 2 days, and gently reheat with a splash of pasta water.

What type of pasta works best with this recipe?

Short, sturdy pasta like penne, rigatoni, or farfalle hold the creamy ricotta sauce well. You can also use spaghetti or linguine if preferred.

How can I make this dish vegan?

Use plant-based ricotta alternatives and vegan Parmesan or nutritional yeast. Skip the prosciutto or replace with smoked tofu or seasoned mushrooms.

Is frozen peas okay to use?

Absolutely! Frozen peas are sweet and convenient. Just thaw them before adding to the pasta for best texture.

Can I add other vegetables to this pasta?

Definitely. Asparagus tips, spinach, or zucchini ribbons work beautifully and add extra nutrition and color.

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