Diet: Vegetarian
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 zucchini strips with the ricotta and lemon sauce for a gluten free dish.
SERVES: 4
Ingredients
- Linguine – 16-ounce package
- Ricotta cheese – 1 ½ cups
- Garlic, minced – 4 cloves
- Lemon zest – 2 TBSP
- Lemon juice – 2 TBSP
- Red pepper flakes – ½ TSP
- Salt – ½ TSP
- Parmesan, grated – 2/3 cup
- Chives, chopped – ½ cup
- Reserved pasta water – ½ cup
Directions
1. Cook pasta al dente in salted water according to package directions.
2. Reserve ½ cup of the pasta cooking water.
3. Drain the linguine in a colander, shaking to remove any excess water.
4. Mix the ricotta, reserved pasta liquid, garlic, lemon juice, lemon zest, red pepper flakes and salt in a serving bowl.
5. Toss with the warm pasta, top with grated parmesan and chives.
6. Serve immediately.
Recipe Notes
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