Green pea fusilli with lemon ricotta cream

By the GetYourMacros team · 7 October 2026

A vibrant and zesty high-protein pasta dish using legume flour and a light, citrusy ricotta sauce.

• Time 12 min
• Course First course
• Diet Vegetarian
• Cuisine Italian
• Allergens dairy

Ingredients (1 serving)

• 80 g Green pea pasta
• 100 g Light ricotta
• 1 Lemon (100 g)
• 10 g Parmesan
• 50 g Spinach
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cook the green pea pasta in boiling salted water according to the package instructions, usually 5-7 minutes.
2. In a mixing bowl, combine the light ricotta with the grated zest of one whole lemon and the parmesan cheese.
3. Add a ladle of the pasta cooking water to the ricotta mixture and stir until it becomes a smooth, fluid cream.
4. During the last minute of pasta cooking, add the fresh spinach leaves directly into the pot to wilt them.
5. Drain the pasta and spinach, then transfer them to the bowl with the ricotta cream.
6. Toss well to coat every fusillo, season with plenty of freshly cracked black pepper, and serve.

Tips

• Legume pasta cooks quickly and releases a lot of starch; use that water to make the ricotta extra creamy.
• Only grate the yellow part of the lemon zest to avoid any bitterness in the sauce.

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