Pasta al Limone with Ricotta Cheese

Pasta al Limone with Ricotta Cheese

"Fresh pasta coated with cream, Canadian cheese and fresh herbs makes for a spectacular refreshing light tasting side dish."
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25 m servings 634 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 634 kcal
  • 32%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large skillet, combine butter and sage; heat over medium-high heat, stirring constantly until butter melts and sage starts to sizzle. Add garlic; saute, for about 1 minute or until butter and garlic start to brown. Gradually pour in vegetable broth, cream and lemon juice; cook stirring occasionally for about two minutes or until it comes to a boil. Add peas; return to boil, cook stirring occasionally, for about 3 minutes or until slightly thickened. Stir in Ricotta cheese and cook stirring until combined. Remove from heat.
  2. In a large pot of boiling salted water, cook pasta according to package directions or until desired doneness. Drain.
  3. Add pasta to cream sauce in pan; toss to coat. Sprinkle with Parmesan cheese and basil; toss to coat. Season to taste with salt and pepper. Serve immediately.


  • Fresh herbs are essential in this recipe.
  • Watch the garlic carefully so that it does not turn from brown to burnt.


Read all reviews 5
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I made this with half and half and the sauce curdled when I added the lemon. I don't know if having full fat cream would have made a difference? Acid + dairy=curds. Next time I will add the lemo...

This was tasty. Added some red peppers cause I needed to use them, and used boxed spaghetti noodles. Only recommendation would be to get the water boiling first then start making the sauce, that...

This was a nice change from the normal pasta dishes. I liked the freshness the peas and lemon gave the dish. Definitely a summer meal.

Loved the flavor. Didn't have any problems with curdling, though I added the lemon after the cream. Didn't have any fresh sage so substituted ground sage at last minute.....a mistake as it af...

This was a lovely addition to my Easter dinner. The freshness of flavors was so nice.

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