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.
Ingredients
Cooking Instructions
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 (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 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.
