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

Let me tell you, the moment I stirred that glossy, lemon-kissed ricotta sauce through tender strands of pasta, the whole kitchen filled with a bright, mouthwatering aroma that instantly lifted my spirits. The gentle zing of fresh lemon combined with the silky ricotta made me pause, take a deep breath, and just smile—this was one of those rare recipes where every bite felt like a little celebration. The first time I baked this creamy lemon ricotta pasta with peas and prosciutto was on a lazy Sunday afternoon, trying to whip up something quick yet impressive for a surprise lunch date. Honestly, I was instantly hooked.

Years ago when I was knee-high to a grasshopper, my grandma used to make simple pasta dishes, but nothing quite like this. This recipe came about from my love of fresh, uncomplicated flavors paired with a bit of indulgence. You know what? I wish I’d discovered this combination years ago—it’s dangerously easy and delivers pure, nostalgic comfort with a modern twist. My family couldn’t stop sneaking bites off the serving bowl (and I can’t really blame them).

This creamy lemon ricotta pasta with peas and prosciutto has since become a staple for weekend dinners, impromptu dinner parties, and even gifting (yes, pasta can be gifted when it’s this good). It’s perfect for brightening up your Pinterest cookie board or simply turning an ordinary night into something memorable. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Lemon Ricotta Pasta Recipe with Peas and Prosciutto

From my kitchen to yours, this recipe has been tested, tweaked, and family-approved more times than I can count. It’s honestly one of those dishes that checks all the boxes—and then some.

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: You probably have most of everything in your pantry and fridge already—no fancy shopping runs needed.
• Perfect for Any Occasion: Whether it’s a cozy dinner, a casual brunch, or a potluck where you want to impress without sweat, this recipe has your back.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone asks for seconds. Honestly, it’s that good.
• Unbelievably Delicious: The creamy ricotta paired with bright lemon zest, sweet peas, and salty prosciutto creates a next-level flavor combo that feels like comfort food with a fresh twist.

What really sets this creamy lemon ricotta pasta apart is the special technique of folding fresh ricotta into warm pasta water and lemon juice, creating a sauce that’s silky smooth without cream. Plus, the prosciutto adds that irresistible salty crunch, balancing the sweetness of peas perfectly. This isn’t just another pasta recipe—it’s the best version you’ll find, honestly.

And if you want to impress guests without the stress, or simply treat yourself on a busy day, this creamy lemon ricotta pasta with peas and prosciutto is the answer. It’s the kind of dish where you close your eyes after the first bite and just savor the moment. Pure, simple joy.

What Ingredients You Will Need for Creamy Lemon Ricotta Pasta with Peas and Prosciutto

This recipe uses simple, wholesome ingredients to deliver bright flavor and a satisfying texture without any fuss. Most are pantry staples or easy to find at any grocery store, making this pasta a go-to weeknight winner.

• Pasta: 12 ounces (340 g) linguine or fettuccine (your favorite long pasta works well); I prefer Barilla for consistent texture.
• Ricotta cheese: 1 cup (240 g), whole-milk ricotta for the creamiest sauce (look for small-curd for better smoothness).
• Lemon: Zest and juice of 1 large lemon (freshly squeezed for the brightest flavor).
• Frozen peas: 1 cup (150 g), thawed (sweet and tender, they add a pop of color and sweetness).
• Prosciutto: 4 ounces (115 g), thinly sliced and roughly chopped (adds salty, savory depth).
• Garlic: 2 cloves, minced (for a subtle aromatic kick).
• Olive oil: 2 tablespoons, extra virgin (for sautéing and adding richness).
• Parmesan cheese: ½ cup (50 g), grated (optional but highly recommended for sprinkling on top).
• Salt and pepper: To taste (seasoning is key for balancing flavors).
• Fresh basil or parsley: A handful, chopped (optional, for garnish and added freshness).

If you want to swap out the prosciutto, pancetta works beautifully, or omit for a vegetarian version. For dairy-free, try a coconut-based ricotta alternative, though the texture will differ slightly. In summer, fresh peas shine, but frozen works just fine year-round. This recipe keeps it simple but flexible.

Equipment Needed

• Large pot for boiling pasta – a heavy-bottomed pot works best for even heat distribution.
• Large skillet or sauté pan – non-stick preferred for easy cooking and cleaning.
• Fine grater or microplane – for zesting the lemon finely without the bitter pith.
• Colander – to drain pasta and peas efficiently.
• Mixing bowl – to combine ricotta, lemon juice, and pasta water if you choose to do this step off the stove.
• Tongs or pasta fork – essential for tossing pasta with sauce without breaking the noodles.
• Measuring cups and spoons – for precise ingredient amounts.

If you don’t have a microplane, a small box grater’s fine side works great for zesting. No fancy equipment needed here—just trusty kitchen basics. I like using a wooden spoon for folding ingredients gently, preserving the ricotta’s fluffiness. Keeping your tools simple helps keep the cooking process stress-free.

Preparation Method for Creamy Lemon Ricotta Pasta with Peas and Prosciutto

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook 12 ounces (340 g) linguine according to package instructions until al dente, about 9-11 minutes. Reserve 1 cup (240 ml) of pasta cooking water before draining.
2. Prepare the ricotta sauce: While pasta cooks, in a medium bowl, combine 1 cup (240 g) whole-milk ricotta, lemon zest from 1 large lemon, and 2 tablespoons of fresh lemon juice. Add about ½ cup (120 ml) of reserved pasta water to loosen the ricotta into a creamy sauce consistency. Set aside.
3. Sauté garlic and prosciutto: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Toss in 4 ounces (115 g) chopped prosciutto and cook until just crisp, about 2-3 minutes.
4. Add peas: Stir in 1 cup (150 g) thawed peas and cook for another 2 minutes, until warmed through and tender.
5. Combine pasta and sauce: Add drained pasta to the skillet with prosciutto and peas. Remove skillet from heat. Pour ricotta-lemon mixture over pasta. Toss gently with tongs to coat evenly, adding more reserved pasta water as needed to achieve a silky sauce that clings to each strand.
6. Season: Taste and season with salt and freshly cracked black pepper. Remember, prosciutto is salty, so season moderately.
7. Serve: Plate immediately, sprinkle with ½ cup (50 g) grated Parmesan and chopped fresh basil or parsley if desired. Enjoy warm for the best flavor and texture.

Quick tip: don’t overheat the ricotta sauce in the skillet or it may curdle. Off-heat tossing preserves that luscious creaminess. The reserved pasta water is your secret weapon—it helps bring the sauce together like a silky dream. I always keep some extra lemon zest on hand to brighten the dish right before serving.

Cooking Tips & Techniques for Perfect Creamy Lemon Ricotta Pasta

One thing I’ve learned from countless tries: timing is everything with this recipe. The ricotta sauce is delicate, so folding it into the pasta off the heat keeps it light and creamy instead of turning grainy. You know, it’s tempting to crank the skillet back on, but resist—it pays off.

Also, don’t skip reserving pasta water. That starchy liquid is magic for smoothing out the sauce and helping it cling to the noodles. I usually add it gradually to avoid a runny mess. If the sauce gets too thick, a splash more pasta water fixes it right up.

When sautéing prosciutto, keep an eye so it crisps but doesn’t burn. Burnt prosciutto tastes bitter and ruins the delicate balance here. Low and slow is your friend. And don’t rush the peas—just long enough to warm them through keeps their pop and sweetness intact.

For an even better lemon punch, zest the lemon before juicing to avoid bitterness from the pith. Speaking of lemons, always use fresh juice here. Bottled lemon juice just can’t compare in brightness and freshness.

Finally, toss gently! Pasta strands can break if you’re too rough. A gentle toss with tongs preserves texture and spreads the sauce perfectly. These little tricks make a world of difference in the final dish.

Variations & Adaptations for Creamy Lemon Ricotta Pasta with Peas and Prosciutto

Looking to switch things up? This recipe is a great base for all sorts of tweaks and personal touches.

• Vegetarian version: Omit prosciutto and add sautéed mushrooms or sun-dried tomatoes for rich, umami flavor.
• Gluten-free option: Use gluten-free linguine or spiralized zucchini noodles for a lighter, grain-free take.
• Seasonal swaps: In spring or summer, swap peas for fresh asparagus tips or green beans. In fall, try roasted butternut squash cubes for a sweet contrast.
• Dairy-free tweak: Use a vegan ricotta substitute made from cashews or tofu, and nutritional yeast instead of Parmesan.
• Extra protein: Toss in grilled chicken strips or shrimp for a heartier meal.

One personal favorite variation I tried recently was adding a handful of toasted pine nuts for crunch and a sprinkle of chili flakes for subtle heat. It gave the dish a lovely depth and a surprise kick that my family couldn’t get enough of.

Serving & Storage Suggestions

Serve this creamy lemon ricotta pasta warm, right out of the skillet, garnished with fresh herbs and a final grating of Parmesan. It shines alongside a crisp green salad or a simple garlic bread to soak up every last bit of sauce.

If you have leftovers (and you might), store them in an airtight container in the refrigerator for up to 2 days. The sauce will thicken, so when reheating, add a splash of water or a little olive oil to loosen it up gently in a skillet over low heat.

The flavors actually deepen after resting, making it just as delicious reheated. For longer storage, freeze in portions for up to 1 month and thaw overnight in the fridge before reheating. Just be sure not to overcook when reheating to keep that creamy texture intact.

Nutritional Information & Benefits

This creamy lemon ricotta pasta with peas and prosciutto offers a balanced mix of carbs, protein, and fats that fuel your body without weighing you down. A typical serving provides approximately 450-500 calories, with about 18 grams of protein (thanks to ricotta and prosciutto), moderate fat from olive oil and cheese, and fiber from peas and pasta.

Ricotta cheese adds calcium and vitamin A, while peas contribute vitamin C, fiber, and iron. The lemon brightens the dish and provides an extra dose of vitamin C—great for immune support. Using whole-milk ricotta keeps it indulgent, but you can opt for part-skim versions if you prefer lower fat.

This dish is naturally gluten-free if you swap in gluten-free pasta, and can easily be adapted for dairy-free diets as well. Just a heads-up: prosciutto contains pork and sodium, so adjust seasoning accordingly if watching salt intake.

Conclusion

So there you have it: a creamy lemon ricotta pasta with peas and prosciutto that’s as simple as it is stunning. This recipe is perfect for when you want a quick, comforting meal that still feels special and fresh. You can tailor it to suit your tastes and dietary needs without sacrificing flavor.

I love this pasta because it reminds me of sunny days, family dinners, and the joy of sharing good food without fuss. Give it a try, tweak it your way, and watch it become a favorite in your rotation too. Don’t be shy—drop a comment below sharing your own twists or questions, and if you enjoyed this recipe, please share it with your friends and fellow food lovers!

Happy cooking, and here’s to many delicious, creamy lemon ricotta pasta nights ahead!

FAQs about Creamy Lemon Ricotta Pasta with Peas and Prosciutto

Can I make this pasta ahead of time?

Yes! You can prepare the sauce and cook the pasta separately, then combine and toss just before serving. Leftovers keep well in the fridge for 1-2 days.

What type of pasta works best for this recipe?

Long, flat pasta like linguine or fettuccine works beautifully because it holds the creamy sauce well, but feel free to use spaghetti or even short pasta if preferred.

How can I make this recipe vegetarian?

Simply omit the prosciutto and add sautéed veggies like mushrooms or roasted cherry tomatoes for extra flavor and texture.

Is it possible to use fresh peas instead of frozen?

Absolutely! Fresh peas work wonderfully and add a lovely sweetness; just blanch them briefly before adding to the dish.

Can I use a different cheese instead of ricotta?

Ricotta’s creaminess is key here, but you can try mascarpone for an even richer sauce or cottage cheese blended smooth if you’re in a pinch.

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