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Servings:

Weeknight Linguine With Ricotta And Lemon

This Lemon Ricotta Pasta served with juicy, tender chicken thighs is an easy go-to weeknight pasta you have been looking for. It’s creamy and rich, yet zesty and herby from lemon and Italian seasoning. Also, you can never go wrong by adding some lovely plump peas and a little spice to a good weeknight comfort meal.

Total Time

30min

5.0

1 Rating

Author: SideChef Everyday

Servings:

Ingredients

•

1 lb

Linguine

•

1 lb

Boneless, Skinless Chicken Thighs , cubed

•

1 cup

Whole Milk Ricotta Cheese

•

Lemon , zested, juiced

•

4 tsp

Extra-Virgin Olive Oil

•

1 cup

Freshly Grated Parmesan Cheese

•

2 cloves

Garlic , grated

•

2 tsp

Italian Seasoning

•

2 cups

Frozen Green Peas

•

1 tsp

Crushed Red Pepper Flakes

•

1 tsp

Salt

•

as needed

Ground Black Pepper

•

1 Tbsp

Chopped Fresh Parsley

(optional)

Cooking Instructions

Bring a large pot of salted water to a boil and add the Linguine (1 lb) . Cook according to package instructions or until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, drain pasta and set aside.

In the same pot, heat Extra-Virgin Olive Oil (4 tsp) on medium-high heat and cook Chicken (1 lb) until slightly browned. About 5 minutes.

Add Italian Seasoning (2 tsp) and Garlic (2 cloves) to the chicken thighs and cook until fragrant, about 1-2 minutes.

To the same pot, add Whole Milk Ricotta Cheese (1 cup) , 2 tsp of Lemon Zest (1) , 1 1/2 Tbsp of lemon juice, Parmesan Cheese (1 cup) , Frozen Green Peas (2 cups) , Crushed Red Pepper Flakes (1 tsp) , Salt (1 tsp) , and Ground Black Pepper (as needed) . Mix until well combined.

Add your pasta back into the pot with the sauce along with 1/2 cup of reserved pasta water. Mix until well combined, adding more reserved pasta water as needed to thin it out to your desire.

Serve with Fresh Parsley (1 Tbsp) and more parmesan cheese.

Nutrition Per Serving

CALORIES

754

FAT

25.3 g

PROTEIN

50.7 g

CARBS

75.2 g