Add ricotta, ½ of the milk, salt and lemon pepper seasoning to a bowl and whisk well.
Add butter to a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, stirring often so the garlic does not burn.
Add in the lemon juice and zest and stir well.
Whisk in the ricotta/milk mixture and the remaining milk. Bring to a low boil, then reduce heat to medium.
Add in the cooked pasta and parsley, tossing well to coat. If adding in frozen peas, add 1 ½ cups now and stir well.