Pasta with Peas and Ricotta

4.91 from 42 votes

Pasta with Peas and Ricotta features olive oil, butter, ziti, chicken broth, Ricotta, Parmesan, frozen peas, lemon, shallots and garlic.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: lemon pasta with peas and ricotta, pasta with ricotta

Servings:

Calories: 435kcal

Author: Mindy Boyd

Cook pasta 1 minutes less than package directions.
1 pound short cut pasta
While the pasta cooks heat olive oil in a skillet over medium heat, add butter, shallots, garlic, salt, and pepper; cook for 3 minutes. Add broth and reduce heat to medium-low, add peas and cook for 3 minutes. Stir in Ricotta and mix until well incorporated, Add lemon juice and zest.
1 tablespoon olive oil, 1 tablespoon butter, ¼ cup shallots, 3 cloves garlic, ¼ teaspoon salt, ¼ teaspoon pepper, 1 cup chicken broth, 2 cups frozen peas, 1 container Ricotta cheese, 1 tablespoon lemon juice, zest of 1 lemon
Mix sauce with pasta and Parmesan cheese, (I did this in the pan I cooked the pasta in because everything would not fit in the skillet).
1 cup Parmesan cheese

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Nutritional information is approximate.

See in post notes above for valuable information that may help you make this recipe successfully.