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SideChef
Recipes
Weeknight Linguine With Ricotta And Lemon
Recipe

13 INGREDIENTS • 6 STEPS • 30MINS

Weeknight Linguine With Ricotta And Lemon

5.0
1 rating
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.
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SideChef Everyday
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.
https://www.sidechef.com/
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.
30MINS
Total Time
$1.78
Cost Per Serving
Ingredients
Servings
4
us / metric
Linguine
1 lb
Linguine
Whole Milk Ricotta Cheese
1 cup
Whole Milk Ricotta Cheese
Lemon
1
Lemon, zested, juiced
1 1/2 Tbsp of juice and 2 tsp of zest needed
Extra-Virgin Olive Oil
4 tsp
Extra-Virgin Olive Oil
Parmesan Cheese
1 cup
Freshly Grated Parmesan Cheese
plus more for garnish
Garlic
2 cloves
Garlic, grated
Italian Seasoning
2 tsp
Italian Seasoning
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
Salt
1 tsp
Fresh Parsley
1 Tbsp
Chopped Fresh Parsley
for garnish
optional
Nutrition Per Serving
VIEW ALL
Calories
754
Fat
25.3 g
Protein
50.7 g
Carbs
75.2 g
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Weeknight Linguine With Ricotta And Lemon
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SideChef Everyday
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.
https://www.sidechef.com/
Cooking InstructionsHide images
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 (4 tsp) on medium-high heat and cook Boneless, Skinless Chicken Thigh (1 lb) until slightly browned. About 5 minutes.
step 3
Add Italian Seasoning (2 tsp) 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 (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.
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.
step 6 Serve with Fresh Parsley (1 Tbsp) and more parmesan cheese.
Tags
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Chicken
Shellfish-Free
Dinner
Quick & Easy
Pasta
Italian
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