Pasta · ALWAYS FREE
Lemon, pea & ricotta fusilli
Green peas and lemon zest brighten spiral pasta in a light, creamy ricotta sauce.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Bring the 12 cups + 10 tbsp + 2 ⅔ tsp water and 0.282 oz salt to a boil in a large pot. Add fusilli and cook for the packet time until al dente, usually 10–12 minutes. Add the frozen peas for the final 3 minutes.
- While the pasta cooks, whisk ricotta, olive oil, lemon juice, zest, 0.0705 oz salt and black pepper in a wide heatproof bowl.
- Before draining, reserve 1 cup + 2 ¾ tsp of the cooking water. Drain the pasta and peas. Whisk 6 tbsp + 2 ¼ tsp hot cooking water into the ricotta mixture until loosened, then add the hot pasta and peas and toss thoroughly.
- Add more reserved water, a tablespoon at a time, only as needed to make a light coating sauce. Divide into 4 equal portions and serve promptly; the sauce thickens as it stands. Refrigerate leftovers promptly in shallow containers at 40°F (4°C) or colder, within 2 hours, or within 1 hour when the room is above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 480 kcal
- Protein
- 18.2 g
- Total carbohydrate
- 73 g
- Total fat
- 12.6 g
- Total sugars
- 5.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. Dry pasta and frozen peas counted at stated input weight; water retention changes weight but not the ingredient-sum per-serving calculation.
View the ingredient calculations · Source 1Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
