Name: Lemony Spaghetti with Peas and Ricotta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 4 tbsp olive oil; ¾ cup panko bread crumbs; freshly ground black pepper; ¾ cup good quality fresh ricotta; 2 tbsp lemon zest; 5 tbsp Fresh Lemon Juice; salt and pepper; ¾ lb dry spaghetti; 1 large spring onion bulbs; 1½ cups fresh or frozen green peas; ¼ cup chicken or vegetable stock; 2 tbsp Fresh Parsley

Bringing together the freshness of peas, creaminess of ricotta, and the tangy bite of lemon, this spaghetti recipe is a true celebration of spring flavors. It's a light yet satisfying dish that can be whipped up in no time, perfect for those busy weeknights or relaxed weekend dinners.

Photos of Lemony Spaghetti with Peas and Ricotta Recipe

While most ingredients in this recipe are pantry staples, there are a few that you might need to look for. Fresh ricotta and spring onion bulbs can typically be found in the dairy and produce sections of the supermarket, respectively. If fresh peas are not available, frozen ones can be used as a substitute. For lemon zest and juice, it's best to use fresh lemons for a vibrant flavor.

Ingredients for Lemony Spaghetti with Peas and Ricotta

Olive oil: Utilized for sautéing and adding a depth of flavor.

Panko bread crumbs: Gives a delightful crunch and texture contrast.

Ricotta: Brings creaminess and subtle sweetness to the dish.

Lemon: Adds a tangy freshness that balances the richness of the ricotta.

Spaghetti: Serves as the base of the dish, carrying all the flavors.

Spring onion bulbs: Provides a slight crunch and a mild, sweet flavor.

Green peas: Adds a pop of color and freshness.

Chicken or vegetable stock: Enhances flavor and moisture.

Parsley: Offers a burst of color and a fresh, herbal finish.

One reader, Damita To says:

This lemony spaghetti with peas and ricotta recipe is a game-changer! The flavors are so fresh and vibrant, and the ricotta adds a creamy richness that's simply divine. It's a perfect dish for a light and refreshing meal. I highly recommend trying it out!

Damita To

Cooking Techniques for Lemony Spaghetti with Peas and Ricotta

How to toast the panko breadcrumbs: In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the panko and stir constantly for 3 to 5 minutes, or until the crumbs are golden. Season with salt and pepper, transfer to a bowl, and set aside.

How to make the lemon ricotta: In a small bowl, stir the ricotta, 1 heaping tablespoon of the lemon zest, and 2 tablespoons of the lemon juice together. Add salt and pepper to taste.

How to cook the spaghetti: Add the spaghetti to the boiling water and cook for 2 minutes less than the recommended time to ensure it is al dente. Drain and reserve 1/2 cup of the pasta water for the sauce.

How to cook the spring onions and peas: Heat the remaining 2 tablespoons of olive oil over medium heat in a large skillet. Add the spring onions and cook for 6 to 7 minutes until soft. Then add the remaining lemon juice, lemon zest, chicken stock, and peas. Cook, stirring often, for 1 to 2 minutes or until the peas are tender. Add salt and pepper to taste.

How to combine the spaghetti with the peas: Reduce the heat to low. Transfer the cooked spaghetti and 1/4 cup of the pasta water to the skillet. Toss until hot, adding more pasta water if necessary until the pasta is coated with sauce. Taste and add more salt and pepper, if desired.

How to serve the pasta: Divide the spaghetti among four pasta bowls. Dollop spoonfuls of the ricotta over the pasta, and sprinkle with the breadcrumbs and parsley.

How To Make Lemony Spaghetti with Peas and Ricotta

Do something new for pasta night with this lemony spaghetti recipe. The zesty dish is topped with healthy peas and made creamier with some fresh ricotta.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

4tbspolive oil
¾cuppanko bread crumbs
freshly ground black pepper
¾cupfresh ricotta
2tbsplemon zest,finely grated, divided, (heaping)
5tbspfresh lemon juice,divided
salt and pepper,to taste
¾lbdry spaghetti
1largespring onion bulbs,(about ½ cup), or 3 small, tough outer layers removed and the rest halved and thinly sliced
1½cupsfresh green peas,or frozen green peas
¼cupchicken stock,or vegetable stock
2tbspfresh parsley,chopped

Instructions

Place a large pot of salted water over high heat and bring to a boil while proceeding with the recipe.
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the Panko, and stir constantly for 3 to 5 minutes, or until the crumbs are golden. Season with salt and pepper, transfer to a bowl, and set aside. Wipe the skillet clean.
In another small bowl, stir the ricotta, 1 heaping tablespoon of the lemon zest, and 2 tablespoons of the lemon juice together (save the rest). Add salt and pepper to taste.
Add the spaghetti to the boiling water and set timer for 2 minutes less than the recommended time.
Cook the spaghetti uncovered in vigorously boiling water. When done, it should be cooked, but still firm in the middle. Scoop out half a cup of the pasta water for the sauce, and drain in a colander.
While the pasta cooks, heat the remaining 2 tablespoons of olive oil over medium heat in the same large skillet used to toast the breadcrumbs. Add the spring onions, and cook, stirring often, for 6 to 7 minutes, or until they are soft and translucent.
Add the remaining 3 tablespoons lemon juice, the remaining 1 tablespoons lemon zest, the chicken stock and the peas. Cook, stirring often for 1 to 2 minutes or until the peas are tender. Add salt and pepper to taste.
Reduce the heat to low. With tongs, transfer the cooked spaghetti and ¼ cup of the pasta water to the skillet. Toss until hot, adding more pasta water if necessary until the pasta is coated with sauce. Taste and add more salt and pepper, if desired.
Divide the spaghetti among four pasta bowls. Dollop spoonfuls of the ricotta over the pasta, and sprinkle with the breadcrumbs and parsley.

Nutrition

Calories: 411.16kcal
Fat: 14.47g
Saturated Fat: 4.05g
Monounsaturated Fat: 7.87g
Polyunsaturated Fat: 1.49g
Carbohydrates: 56.36g
Fiber: 4.56g
Sugar: 4.57g
Protein: 14.11g
Cholesterol: 16.11mg
Sodium: 399.09mg
Calcium: 112.80mg
Potassium: 306.51mg
Iron: 1.81mg
Vitamin A: 58.83µg
Vitamin C: 24.49mg

Helpful Technique for Preparing Lemony Spaghetti

When making the lemon ricotta, it's important to use fresh lemon zest and lemon juice for the best flavor. The zest contains the oils of the lemon and provides a strong citrus flavor, while the juice adds a refreshing tanginess. To get the most juice out of your lemons, roll them on the counter before cutting and squeezing. For the zest, use a microplane or the smallest holes on a box grater, and only grate the yellow part of the peel, avoiding the white pith which can be bitter.

Time-Saving Tips for Making This Spaghetti Dish

Prep ahead: Chop vegetables, measure ingredients, and prepare the ricotta mixture in advance to streamline the cooking process.

Multitask: While the pasta is boiling, use the time to cook the spring onions and peas, making the most of your time in the kitchen.

Al dente pasta: Cook the pasta 2 minutes less than the recommended time to ensure it's perfectly al dente when combined with the sauce.

Fresh ingredients: Opt for fresh, high-quality ricotta and lemon to enhance the flavors of the dish.

Efficient cooking: Use the same skillet to toast the breadcrumbs, cook the spring onions and peas, and toss the spaghetti, minimizing clean-up and saving time.

Substitute Ingredients For Lemony Spaghetti with Peas and Ricotta Recipe

olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and high smoke point, making it a suitable replacement for olive oil in this recipe.
panko bread crumbs - Substitute with regular bread crumbs: Regular bread crumbs can be used as a substitute for panko bread crumbs, although they may not provide the same level of crunch.
ricotta - Substitute with cottage cheese: Cottage cheese can be used as a substitute for ricotta in this recipe, providing a similar creamy texture and mild flavor.
lemon zest - Substitute with orange zest: Orange zest can be used as a substitute for lemon zest, providing a slightly different citrus flavor to the dish.
lemon juice - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for lemon juice, providing a tangy acidity to the dish.
spaghetti - Substitute with linguine: Linguine can be used as a substitute for spaghetti, providing a similar texture and shape.
spring onion bulbs - Substitute with shallots: Shallots can be used as a substitute for spring onion bulbs, providing a mild onion flavor to the dish.
green peas - Substitute with edamame: Edamame can be used as a substitute for green peas, providing a similar pop of color and texture to the dish.
chicken or vegetable stock - Substitute with mushroom stock: Mushroom stock can be used as a substitute for chicken or vegetable stock, providing a rich umami flavor to the dish.

Presentation Tips for Lemony Spaghetti with Peas and Ricotta

Elevate the lemon ricotta: Place a quenelle of the lemon ricotta on the center of the plate using two spoons. This technique will give the ricotta a smooth, elegant shape that adds a touch of sophistication to the dish.
Garnish with lemon zest: Sprinkle a pinch of freshly grated lemon zest over the plated dish. The vibrant yellow zest will add a pop of color and a burst of citrus aroma, enhancing the visual appeal and flavor profile of the dish.
Create a spaghetti nest: Twirl a small portion of the lemony spaghetti using tongs to create a nest-like shape on the plate. This visually appealing presentation adds a touch of artistry to the dish, showcasing the pasta as the focal point.
Sprinkle with panko breadcrumbs: Generously sprinkle the toasted panko breadcrumbs around the plated dish, adding a delightful crunch and golden texture to the presentation.
Garnish with fresh parsley: Finely chop fresh parsley and sprinkle it over the plated dish. The vibrant green color of the parsley will provide a beautiful contrast and a fresh, herbaceous aroma to the overall presentation.

Essential Kitchen Tools for Making This Spaghetti Recipe

Large pot: Used for boiling water and cooking the spaghetti.
Skillet: Used for toasting the panko breadcrumbs and cooking the spring onions and peas.
Colander: Used for draining the cooked spaghetti.
Small bowl: Used for mixing the lemon ricotta.
Tongs: Used for tossing the spaghetti with the peas and sauce.
Grater or zester: Used for zesting the lemon.

Storage and Freezing Instructions for Lemony Spaghetti

Refrigerate any leftover lemony spaghetti with peas and ricotta in an airtight container for up to 3-4 days. The pasta may absorb some of the sauce and become slightly dry, but it will still be delicious.
To reheat, place the desired portion in a microwave-safe dish and add a splash of water or chicken stock to help rehydrate the pasta. Cover the dish with a damp paper towel and microwave on high for 1-2 minutes, or until heated through. Stir gently to redistribute the sauce and add more liquid if needed.
For best results, store the ricotta mixture separately in an airtight container in the refrigerator. When ready to serve, dollop the ricotta on top of the reheated pasta.
If you want to freeze the lemony spaghetti with peas and ricotta, it's best to do so without the ricotta topping. Allow the cooked pasta to cool completely, then transfer it to a freezer-safe container or resealable plastic bag. Remove as much air as possible before sealing to prevent freezer burn.
Freeze the pasta for up to 2-3 months. When ready to enjoy, thaw the pasta in the refrigerator overnight.
To reheat frozen pasta, place it in a microwave-safe dish and add a splash of water or chicken stock. Cover the dish with a damp paper towel and microwave on high for 2-3 minutes, stirring occasionally, until heated through. Alternatively, you can reheat the pasta in a covered saucepan over medium-low heat, stirring gently and adding liquid as needed.
Once the pasta is heated through, top it with freshly prepared lemon ricotta mixture, toasted panko breadcrumbs, and fresh parsley for the best flavor and texture.

How To Reheat Leftover Lemony Spaghetti

To reheat leftover lemony spaghetti with peas and ricotta, start by placing the desired portion in a microwave-safe dish. Add a splash of water or chicken stock to the pasta to help maintain moisture during the reheating process. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1-2 minutes, stirring halfway through, until the pasta is heated through and steaming.
For a stovetop method, place the leftover lemony spaghetti with peas and ricotta in a saucepan over medium-low heat. Add a splash of water or chicken stock to the pan to prevent the pasta from drying out. Gently stir the pasta as it reheats, ensuring even heat distribution. If the pasta seems dry, add more liquid as needed. Continue heating until the pasta is warmed through and the sauce is bubbling, about 5-7 minutes.
To reheat lemony spaghetti with peas and ricotta in the oven, preheat the oven to 350°F (175°C). Transfer the leftover pasta to an oven-safe dish and add a splash of water or chicken stock to maintain moisture. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 15-20 minutes, or until the pasta is heated through and the sauce is bubbling. Remove the foil for the last 5 minutes of baking to allow the top to crisp up slightly.
Regardless of the reheating method you choose, be sure to taste the lemony spaghetti with peas and ricotta before serving. Adjust the seasoning as needed, adding a pinch of salt, a squeeze of lemon juice, or a sprinkle of parsley to brighten up the flavors. If the sauce appears too thick, add a splash of olive oil or chicken stock to loosen it up and restore its original consistency.

Interesting Fact About Lemony Spaghetti with Peas and Ricotta

Lemon juice is a natural meat tenderizer due to its acidic properties. When used in marinades, it helps break down the proteins in the meat, resulting in a more tender and flavorful dish.

Is Making Lemony Spaghetti at Home Cost-Effective?

This lemony spaghetti with peas and ricotta recipe is fairly cost-effective for a household. The main ingredients, such as spaghetti, peas, and ricotta, are generally affordable and readily available. The addition of lemon and panko breadcrumbs may slightly increase the cost, but they contribute to the dish's flavor and texture. Overall Verdict: 8/10. The approximate cost for a household of 4 people is around $15-$20, making it a budget-friendly option for a delicious and satisfying meal.

Is This Lemony Spaghetti Dish Healthy or Unhealthy?

This lemony spaghetti with peas and ricotta recipe offers a balance of healthy and indulgent ingredients. The dish incorporates nutritious elements such as:

Fresh peas, which are rich in fiber, vitamins, and minerals
Lemon juice and zest, providing vitamin C and antioxidants
Whole grain spaghetti, offering complex carbohydrates and fiber (if chosen over regular spaghetti)

However, the recipe also includes ingredients that should be consumed in moderation:

Olive oil, which is high in calories and fat (although it is a healthier fat option)
Ricotta cheese, contributing to the dish's saturated fat and sodium content
Panko breadcrumbs, adding extra calories and carbohydrates

To enhance the nutritional value of this dish, consider the following suggestions:

Opt for whole grain spaghetti to increase the fiber content and provide a slower release of energy
Reduce the amount of olive oil used in the recipe, or use a cooking spray to minimize added fats
Choose a low-fat or part-skim ricotta cheese to decrease the saturated fat content
Incorporate additional vegetables, such as spinach or asparagus, to boost the dish's nutrient density
Use a reduced-sodium chicken or vegetable stock to control the overall sodium levels
Experiment with herb and spice combinations to add flavor without relying on excessive salt or fat

By making these adjustments, you can create a more balanced and nutritious meal that still retains the delightful flavors of lemon, peas, and ricotta.

Editor's Opinion on Lemony Spaghetti with Peas and Ricotta Recipe

This recipe for lemony spaghetti with peas and ricotta is a delightful combination of bright, fresh flavors and comforting textures. The use of lemon zest and juice adds a refreshing citrusy note to the dish, while the creamy ricotta and crunchy panko breadcrumbs provide a satisfying contrast. The addition of peas and spring onions brings a lovely sweetness and earthiness to the pasta. Overall, this recipe offers a harmonious balance of flavors and textures, making it a perfect choice for a light and flavorful meal.

Enhance Your Lemony Spaghetti with Peas and Ricotta Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Roasted asparagus spears with a crispy garlic parmesan topping, perfect for adding a savory crunch to your meal.

Honey Glazed Carrots: Tender carrots glazed in a sweet and sticky honey sauce, adding a touch of natural sweetness to your plate.

Balsamic Grilled Vegetables: Assorted vegetables grilled to perfection and drizzled with a tangy balsamic glaze, providing a smoky and flavorful accompaniment to your main dish.

Similar Recipes to Try If You Like This Spaghetti Dish

Creamy Mushroom Risotto: This creamy mushroom risotto is a comforting and flavorful dish that is perfect for a cozy night in. The combination of earthy mushrooms and creamy risotto rice makes for a delicious and satisfying meal.

Spicy Shrimp Tacos: These spicy shrimp tacos are a perfect balance of heat and flavor. The juicy shrimp, paired with the spicy seasoning and fresh toppings, make for a mouthwatering and satisfying meal.

Mango Coconut Chia Pudding: This mango coconut chia pudding is a refreshing and healthy dessert option. The sweet mango, creamy coconut, and nutritious chia seeds come together to create a delicious and guilt-free treat.

Appetizer and Dessert Pairings for Lemony Spaghetti with Peas and Ricotta

Appetizers:

Savory Stuffed Mushrooms: Create a mouthwatering appetizer by stuffing large mushrooms with a flavorful mixture of breadcrumbs, herbs, and cheese. Bake until golden and serve hot for a delicious start to any meal.

Crispy Zucchini Fritters: Whip up a batch of crispy fritters using shredded zucchini, herbs, and a hint of parmesan cheese. Pan-fry until golden brown and serve with a side of creamy dipping sauce for a delightful appetizer.

Desserts:

Decadent Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and intense chocolate flavor will satisfy any sweet tooth.

Tangy Lemon Tart: Savor the zesty and refreshing flavor of a tangy lemon tart, with a buttery and flaky crust. The bright citrus filling is balanced perfectly with a hint of sweetness, creating a delightful dessert for any occasion.

Why trust this Lemony Spaghetti with Peas and Ricotta Recipe:

This recipe offers a delightful combination of flavors and textures, featuring lemon zest and lemon juice for a refreshing citrusy kick, complemented by the creamy richness of ricotta. The use of high-quality olive oil and the addition of fresh parsley ensure a depth of flavor. The inclusion of spring onions and green peas adds a vibrant pop of color and a nutritious element. With a balance of savory, tangy, and fresh elements, this recipe promises a delightful and satisfying dining experience.

If you tried this lemony spaghetti with peas and ricotta recipe, we'd love to hear your thoughts! Share your experience, tips, or any tweaks you made in the Recipe Sharing forum.

FAQ:

Can I use whole wheat spaghetti instead of regular spaghetti?

Yes, you can absolutely use whole wheat spaghetti in this recipe. It will add a nutty flavor and extra fiber to the dish.

Can I substitute the peas with another vegetable?

Of course! You can substitute the peas with other vegetables such as asparagus, spinach, or even broccoli. Feel free to get creative and use your favorite veggies.

Can I make this recipe ahead of time?

While the dish is best enjoyed fresh, you can prepare the lemon ricotta and toast the breadcrumbs ahead of time. When you're ready to serve, simply cook the spaghetti and peas, then assemble everything together.

Can I use store-bought breadcrumbs instead of panko?

Yes, you can use store-bought breadcrumbs if you don't have panko. However, panko breadcrumbs have a lighter, airier texture, which adds a nice crunch to the dish.

Can I use dried herbs instead of fresh parsley?

Absolutely! While fresh herbs often provide a brighter flavor, you can use dried parsley if that's what you have on hand. Just remember to use less, as dried herbs are more concentrated in flavor.