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Gluten Free Lemon Ricotta Pasta


12 oz Pastene Gluten Free Penne
kosher salt and black pepper to taste
1 Tbsp Pastene Extra Virgin Olive Oil
1 Tbsp Pastene Minced Garlic
15 oz whole milk ricotta cheese
⅓ cup Pastene Grated Parmesan Cheese
2 cups frozen peas, thawed
2 organic lemons , zest finely grated and juiced
¼ cup fresh basil leaves, sliced


  • Bring a large pot of heavily salted water to a boil and cook pasta until al dente. Reserved 1 cup of pasta water. Drain well and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 30 seconds. Add the lemon juice, half the lemon zest, ricotta cheese, and Parmesan and cook until melted and warm, 2 to 3 minutes. Stir in the peas and cooked pasta. Add some of the pasta water if the sauce is too dry.
  • Season to taste with salt and pepper. Garnish with basil and the rest of the lemon zest.

Recipe by Gluten Free and More Magazine

Product Used

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