One-pot Lemon Ricotta Pasta With Mushrooms, Peas And Pancetta

I loved the sound of lemon ricotta pasta, but decided I could make it more exciting by adding some other ingredients - hearty mushrooms, bright peas and cubed pancetta. These flavors together with an amazing gluten-free pasta I found at Whole Foods and the creamy blend of ricotta and parmesan cheese made for a perfect heat and eat dinner in a snap! Can use regular or gluten free pasta.

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Servings: 4

Prep Time: 15:00

Cook Time: 00:20

Main Ingredients

1 lb . penne or curly noodle pasta (regular or gluten free)

1 cup ricotta (regular or skim)

1 cup shredded parmesan

1 tbs . lemon zest

1/4 cup lemon juice (fresh squeezed)

2 cups diced mushrooms

1 cup diced pancetta

1/2 cup diced onion

1 1/2 cups peas (fresh or frozen)

clarified butter


red pepper flakes

freshly chopped basil


1Bring a large pot of water with added salt to a boil. Add the pasta and cook according to package instructions until al dente. Save 1 cup of the pasta cooking water, then drain the rest of the pasta. Set aside

2While the pasta is cooking, in a medium pan over medium heat, sautée chopped mushrooms, pancetta and onions in clarified butter until everything is golden brown - about 15 minutes. Set aside.

3In the same pot, make the sauce - add the ricotta, parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper flakes and stir until well blended and smooth.

4Add 1/2 cup of the pasta water to the sauce and stir well, then add the pasta, peas, mushroom, onion and pancetta. Continue to stir until the pasta is evening coated and additions are well combined.

5Serve in bowls and top with chopped basil and additional red pepper flakes.

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