Imagine twirling your fork into a plate of creamy, bright pasta that transports you straight to the sun-drenched hills of Italy with just one bite. This Lemon Ricotta Pasta with Prosciutto and Pea Shoots isn't just a meal—it's a culinary experience that combines luxurious creaminess, delicate saltiness, and fresh, vibrant flavors. Perfect for those seeking a quick yet impressive dish that looks like it came straight from a gourmet restaurant, this recipe will become your new go-to weeknight dinner that's sure to wow both family and guests.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 8 oz pasta
- 1 cup ricotta cheese
- 1 lemon, zested and juiced
- 4 oz prosciutto, sliced
- 1 cup pea shoots
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, prepare the sauce by combining ricotta cheese in a large mixing bowl with lemon zest, lemon juice, olive oil, salt, and freshly ground black pepper. Whisk until smooth and well combined.
- Reserve 1/2 cup of pasta cooking water before draining the pasta. This starchy water will help create a silky sauce.
- Drain the pasta and immediately add it to the ricotta mixture, tossing gently to coat each strand evenly. If the sauce seems too thick, gradually add reserved pasta water to achieve a creamy consistency.
- Tear the prosciutto into delicate pieces and gently fold into the pasta.
- Plate the pasta and top generously with fresh pea shoots. The pea shoots will add a delicate, fresh crunch to the dish.
- Finish with an extra drizzle of olive oil, a sprinkle of fresh cracked black pepper, and optional lemon zest for extra brightness.
Tips
- Always reserve pasta water before draining—the starchy liquid is liquid gold for creating a silky, smooth sauce.
- Use fresh, high-quality ricotta for the best creamy texture and flavor.
- Make sure to zest the lemon before juicing to maximize flavor extraction.
- For extra richness, use room temperature ricotta which blends more smoothly.
- Don't overcook the pasta—al dente is key to maintaining the perfect texture.
- Tear prosciutto by hand for a more rustic, authentic presentation.
- If pea shoots are unavailable, substitute with fresh arugula or baby spinach.
- Serve immediately to enjoy the pasta at its peak creaminess and temperature.
Nutrition Facts
Calories: 606kcal
Carbohydrates: 53g
Protein: 37g
Fat: 32g
Saturated Fat: g
Cholesterol: 70mg
