Lemon Ricotta Pasta

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Prep time
Cooking time20 minutes
Total time20 minutes


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. 


16 ounces
linguine, whole wheat
1 1/2 cup
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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