Garden Pasta with Lemon Ricotta

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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Kosher salt

12 ounces gemelli pasta

2 cups sugar snap peas, trimmed and sliced into 1-inch pieces (about 8 ounces)

6 tablespoons unsalted butter

2 cloves garlic, chopped

Freshly ground pepper

6 radishes, sliced (about 1 cup)

1 small yellow bell pepper, thinly sliced

1/2 cup grated parmesan cheese (about 1 ounce)

2/3 cup chopped mixed fresh herbs (such as parsley, chives and/or basil)

1 cup ricotta cheese

1 teaspoon finely grated lemon zest


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes. Reserve 1/2 cup cooking water, then drain the pasta and peas.
  2. Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute. Add the radishes and bell pepper; cook, stirring, until softened, about 2 minutes. Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes. Season with salt and pepper.
  3. Add the pasta and snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen. Season with salt and pepper.
  4. Combine the ricotta, 1 tablespoon water, the lemon zest and a pinch of salt in a bowl. Top each serving with the lemon ricotta and the remaining herbs.
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