Creamy Garlic Lemon Pasta

This creamy garlic lemon pasta is the perfect healthy dinner for any occasion, whether you're planning an Easter dinner, or need a spring or summer recipe that’s light yet satisfying. The protein-rich sauce is made with whipped cottage cheese, creating a luscious texture without heavy cream. Paired with peas, lemon, and Parmesan, this dish is simple and elegant.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 397kcal

Author: Sandra

Ingredients

1 cup whole milk cottage cheese or sub ricotta, (see Note 1)
Zest of 1 lemon use a citrus zester (Note 2)
1 tablespoon fresh lemon juice
1 tablespoon grated Parmesan cheese or Pecorino, (Note 3)
1 small garlic clove peeled
¼ tsp sea salt plus more to taste
⅛ teaspoon freshly ground black pepper
1-2 teaspoons honey optional (Note 4)
3 tablespoons extra virgin olive oil
1 cup fresh or frozen peas see Note 5 for cooking tips
8 ounces short pasta such as elbows or orecchiette (Note 5)
Fresh herbs for garnish - such as parsley, dill, or mint
Optional garnish: red pepper flakes extra lemon zest

Instructions

In a blender or small food processor, combine 1 cup whole milk cottage cheese, Zest of 1 lemon, 1 tablespoon fresh lemon juice, 1 tablespoon grated Parmesan cheese, 1 small garlic clove, ¼ tsp sea salt, ⅛ teaspoon freshly ground black pepper, and optional 1-2 teaspoons honey. Blend until smooth. With the motor running, drizzle in the 3 tablespoons extra virgin olive oil and blend until emulsified. (Note 6)
Place the 1 cup fresh or frozen peas in a small saucepan, cover with water, and bring to a gentle boil. Cook for 1 minute if frozen, or 30 seconds if fresh. Drain immediately and set aside.
For vibrant green peas, transfer them to an ice bath (Note 7)
Bring a large pot of heavily salted water (1 tablespoon salt per 4 quarts) to a boil (see Note 8).
Cook 8 ounces short pasta until al dente according to package instructions. Before draining, reserve ½ cup of pasta water (see Note 9 for a trick to remember this!). Drain the pasta.
Return the pasta to the pot and toss with the blended sauce, adding 1 tablespoon of reserved pasta water at a time until the consistency is smooth and creamy. Fold in the peas and adjust seasoning with additional salt if needed.
For an extra smooth finish, reserve a small amount of sauce to spoon over the plated pasta.
Divide the pasta among plates. Garnish with Fresh herbs, red pepper flakes, and extra lemon zest, if desired.

Notes

You can substitute ricotta for the cottage cheese - no blender needed. Simply whisk the sauce ingredients together in a bowl. Cottage cheese is more affordable and higher in protein, so it’s worth trying.
Use a fine citrus zester to zest the lemon, avoiding the bitter white pith beneath the yellow skin.
Pecorino cheese can be used instead of Parmesan.
If the cottage cheese flavor is too strong, add 1-2 teaspoons of honey to balance the tanginess.
Short pasta works well, but long varieties like spaghetti, linguine, or fettuccine also work. For a protein boost, try high-protein or lentil pasta.
If your blender isn’t powerful enough, blend the cottage cheese alone first, then add the rest. For an ultra-smooth sauce, push it through a fine-mesh sieve.
For frozen peas, boil for 1 minute; for fresh peas, blanch for 30 seconds and transfer to an ice bath to retain their bright color.
Add 1 tablespoon of salt per 4 quarts of water to enhance the flavor of the pasta.
Place a measuring cup inside your colander before draining to help you to remember to reserve pasta water.

Nutrition