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RECIPE
13 INGREDIENTS 6 STEPS 30min

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.
Weeknight Linguine With Ricotta And Lemon Recipe | SideChef
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.
SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
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SideChef Everyday is the place where quick, easy recipe ideas are affordable and delicious. Find all the best simple recipes with only a few ingredients and easy-to-follow recipe instructions here.
http://www.sidechef.com
30min
Total Time
$1.78
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 lb
Linguine
1 cup
Whole Milk Ricotta Cheese
1
Lemon , zested, juiced
1 1/2 Tbsp of juice and 2 tsp of zest needed
1 1/2 Tbsp
Extra-Virgin Olive Oil
1 cup
Freshly Grated Parmesan Cheese
plus more for garnish
2 cloves
Garlic , grated
1/2 Tbsp
Italian Seasoning
1 tsp
Crushed Red Pepper Flakes
1 tsp
1 Tbsp
for garnish
(optional)

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Nutrition Per Serving

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CALORIES
754
FAT
25.3 g
PROTEIN
50.7 g
CARBS
75.2 g

Cooking Instructions

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Step 1
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.
Step 2
In the same pot, heat Extra-Virgin Olive Oil (1 1/2 Tbsp) on medium-high heat and cook Chicken (1 lb) until slightly browned. About 5 minutes.
Step 3
Add Italian Seasoning (1/2 Tbsp) and Garlic (2 cloves) to the chicken thighs and cook until fragrant, about 1-2 minutes.
Step 4
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 (1/2 tsp) . Mix until well combined.
Step 5
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.
Step 6
Serve with Fresh Parsley (1 Tbsp) and more parmesan cheese.

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Nutrition Per Serving
Calories
754
% Daily Value*
Fat
25.3 g
32%
Saturated Fat
10.1 g
50%
Trans Fat
0.0 g
--
Cholesterol
196.3 mg
65%
Carbohydrates
75.2 g
27%
Fiber
6.4 g
23%
Sugars
5.2 g
--
Protein
50.7 g
101%
Sodium
1195.6 mg
52%
Vitamin D
0.1 µg
0%
Calcium
414.9 mg
32%
Iron
3.3 mg
18%
Potassium
596.4 mg
13%
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