Lemon Ricotta Pasta


Create your own variations on this quick weeknight meal. Sauté asparagus, red onions and snap peas and toss with pasta and sauce. Or top sautéed julienned zucchini strips with the ricotta and lemon sauce, for a gluten-free dish. 

Prep Time

0 minutes

Cook Time

20 minutes


4 Servings


16 ounces linguine, whole wheat
1 1⁄2 cups cheese, ricotta (part-skim)
1⁄2 cup water (reserved from pasta)
2 tablespoons garlic (chopped fresh)
2 tablespoons lemon zest
2 tablespoons lemon juice
1⁄2 teaspoon red pepper flakes
1⁄2 teaspoon sea salt
2⁄3 cup cheese, parmesan (grated)
1⁄2 cup chives (chopped)


Cook pasta al dente in salted water according to package directions. Reserve ½ cup of the pasta cooking water, and drain the linguine in a colander, shaking to remove any excess water.

Mix the ricotta, reserved pasta liquid, garlic, lemon juice, lemon zest, red pepper flakes and salt in a serving bowl. Toss with the warm pasta, top with grated Parmesan and chives. Serve immediately.


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