Summer is nearly over, but there’s still plenty of time to enjoy happy, sunshine-filled dishes. This recipe for Lemon Ricotta Pasta does just that with the brightness of lemon balanced by the soft warmth of ricotta cheese. Notes of hot pepper flakes and chives add the right amount of sharpness to make this a simple, sophisticated meal that requires very little work.
So, if you want to bring some gourmet style to you your mid-week meal, this recipe is definitely worth a try.
Lemon Ricotta Pasta
Serves 4. Prep time: 20 minutes.
- 1 16-ounce package whole wheat linguine
- 1 ½ cup part-skim ricotta cheese
- ½ cup reserved pasta water
- 2 tablespoons chopped fresh garlic
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
- 2⁄3 cup grated Parmesan
- ½ cup chopped chives
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.
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.
Nutritional information per serving
- 390 calories
- 13 g. fat
- 95 mg. cholesterol
- 250 mg. sodium
- 47 g. carbohydrate
- 1 g. fiber
- 20 g. protein
The nutritional values and information provided are approximations.