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.
This creamy garlic lemon pasta is a light yet creamy pasta dish that’s packed with flavor – and protein! It’s bright, fresh, and satisfying – ideal for a quick weeknight dinner, a spring or summer meal, or even as a side dish for Easter dinner.
The secret to the rich, silky sauce? Cottage cheese! It blends beautifully with lemon, garlic, and Parmesan to create a luscious, velvety coating without the need for heavy cream. Tossed with peas and topped with fresh herbs, this pasta is easy to make and comes together in under 30 minutes. Wholesome, comforting, and elegant — this dish has it all!
Reasons to Love This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
- Short Pasta. Short pasta shapes like elbows, orecchiette, or shells work well in this recipe because they hold the sauce beautifully. You can substitute with long pasta like spaghetti, linguine, or fettuccine, but the sauce will coat differently.
- Whole Milk Cottage Cheese. Cottage cheese creates a rich, creamy sauce without the need for heavy cream. Its mild flavor balances the tanginess of the lemon. For a smoother texture, you can substitute ricotta cheese – no blending needed – but cottage cheese is higher in protein and more budget-friendly.
- Parmesan Cheese. Parmesan adds a salty, nutty depth of flavor to the sauce.
- Lemon Zest and Juice. Lemon brightens the sauce and enhances the overall flavor. Fresh lemon juice is best here – bottled juice won’t provide the same fresh flavor. Be sure to avoid the bitter white pith when zesting.
- Garlic. A single clove of garlic gives the sauce a subtle depth of flavor without overpowering the dish. You can adjust the amount to taste or substitute with roasted garlic for a milder flavor.
- Extra Virgin Olive Oil. Olive oil adds body to the sauce and helps it emulsify. For a milder flavor, use avocado oil or light olive oil.
- Peas. Fresh or frozen peas work well in this recipe. If using frozen peas, you can boil them directly from frozen – they’ll cook quickly. For fresh peas, blanch them briefly and transfer to an ice bath to keep them bright green. You can also swap in chopped asparagus or green beans for a similar texture and color.
- Fresh Herbs (Parsley, Dill, and Mint). These herbs add a pop of freshness and color. Parsley and dill bring a grassy note, while mint adds a cool contrast that pairs well with the peas. If you don’t have all three, use whichever you have on hand – or try chives or basil.
- Honey (Optional). A small amount of honey balances the tanginess of the cottage cheese and lemon. If you prefer a vegan option, maple syrup works as well, or you can skip it entirely if the sauce tastes balanced without it.
- Red Pepper Flakes (Optional). These add a touch of heat and contrast nicely with the creamy sauce. Feel free to adjust the amount based on your heat preference – or leave them out altogether.
Step-By-Step Instructions with Photos
This is a brief overview. Be sure to check out the full recipe and ingredient list below
Tips for Success
- Blend the Cottage Cheese Thoroughly. To achieve a smooth sauce, blend the cottage cheese until completely smooth before adding the olive oil. If your blender isn’t powerful enough, blend the cottage cheese alone first, then add the remaining ingredients. For an extra-smooth finish, you can push the sauce through a fine-mesh sieve.
- Salt the Pasta Water Generously. Salting the pasta water properly is key to enhancing the overall flavor of the dish. Use 1 tablespoon of salt per 4 quarts of water. This ensures the pasta is well-seasoned and flavorful from the inside out.
- Reserve Pasta Water. Before draining the pasta, set aside at least ½ cup of pasta water. The starchy water helps the sauce cling to the pasta and allows you to adjust the consistency if the sauce is too thick. A good trick is to place a measuring cup inside the colander as a reminder.
- Cook the Pasta Al Dente. For the best texture, cook the pasta until just al dente. It should have a slight bite. The pasta will soften a bit more when mixed with the sauce, so slightly undercooking it ensures it doesn’t turn mushy.
- Balance the Sauce with Honey (Optional). If the sauce tastes too tangy from the lemon and cottage cheese, adding 1 to 2 teaspoons of honey will balance the acidity and give the sauce a more rounded flavor. Start with a small amount and adjust to taste.
- Toss While Warm. Combine the pasta and sauce while the pasta is still warm. This helps the sauce coat the pasta evenly and allows the flavors to meld together. If the sauce seems too thick, add a small splash of the reserved pasta water to loosen it.
- Keep the Peas Bright and Flavorful. To preserve the vibrant green color of the peas, blanch them briefly in boiling water, then immediately transfer them to an ice bath. This stops the cooking process and locks in the color and sweetness.
- Adjust Consistency to Your Liking. If the sauce is too thick, add a splash of reserved pasta water until it reaches the desired consistency. If it’s too thin, let it sit for a minute. The starch from the pasta will naturally thicken it up.
- Garnish Just Before Serving. Add the fresh herbs, lemon zest, and red pepper flakes just before serving. This keeps the flavors bright and prevents the herbs from wilting in the warm pasta.
- Serve Immediately. This dish is best served fresh while the sauce is creamy and smooth. If you need to reheat it, add a splash of water or olive oil to loosen the sauce. Avoid microwaving, as the cottage cheese-based sauce can separate under high heat.
Storage and Reheating
Storage:
- Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Since the sauce is made with cottage cheese, it may thicken or separate slightly when chilled.
- Avoid freezing this dish. The dairy-based sauce can become grainy and lose its creamy texture when thawed.
Reheating:
Stovetop Method (Recommended): Add the pasta to a pan over low heat. Add a splash of water or olive oil (about 1–2 tablespoons) to help loosen the sauce. Stir gently until warmed through, about 2–3 minutes.
Avoid Microwaving: Microwaving can cause the cottage cheese-based sauce to separate and lose its creamy texture. If you must use a microwave, heat it on low power in short intervals, stirring frequently to help the sauce stay smooth.
Tip: If the sauce separates or looks grainy after reheating, add a small splash of pasta water (or regular water) and stir gently until the sauce comes back together.
Best Enjoyed Fresh
This pasta is best enjoyed immediately after cooking. If you plan to make it ahead, keep the sauce and pasta separate until just before serving for the best texture and flavor.
- 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
-
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.
- 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.
Calories: 397kcal | Carbohydrates: 51g | Protein: 16g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 338mg | Potassium: 281mg | Fiber: 4g | Sugar: 7g | Vitamin A: 362IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 1mg
Servings: 4 servings
Calories: 397kcal
