This veggie-forward pasta dish has all the bright flavors of Spring. I love the combination of asparagus and snap peas, but you could use whatever veggies your heart desires. Don’t forget lots of fresh lemon juice, lemon zest, parsley, and a drizzle of good olive oil to bring this dish to the next level.
The decadent, creamy sauce is filled with ricotta and parmesan and uses the starchy pasta water to bring it all together. It’s hearty without being heavy, and beautifully coats every bite of pasta.
You can top this pasta with any protein you like – chicken, shrimp, or salmon would be amazing. But you can keep it vegetarian if you prefer that! Whatever you choose, this dish is quick and easy to put together for a delicious weeknight dinner.
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Lemon Ricotta Pasta
Ingredients
- 1 Lb pasta
- 1 Lb thinly sliced chicken breast
- 1 Bunch asparagus, trimmed and cut into 1 inch pieces
- 1 Cup sugar snap peas, cut in half
- 2 Cloves garlic, minced
- 3/4 Cup ricotta cheese
- 1/3 Cup grated parmesan cheese
- 2 Tbsp lemon Juice
- 1 Tbsp lemon Zest
- 1/2 Cup chopped parsley
- Salt + pepper to taste
Instructions
- Boil and salt a large pot of water and cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Set aside
- While pasta cooks, season chicken breast on both sides with salt + pepper to taste. Heat a large skillet with olive oil over medium heat and sear chicken breasts until golden on both sides and cooked through. Set aside.
- In the same pan used for the chicken, add a splash more of olive oil if needed and sauté asparagus and snap peas until tender, about 5 minutes.
- Add the minced garlic to the pan and cook another minute until fragrant.
- Deglaze the pan with about 1/4 cup of reserved pasta water and the lemon juice. Scrape up any brown bits left on the bottom of the pan.
- Add ricotta, parm, lemon zest, chopped parseley, and your cooked pasta to the pan. Mix well over low heat until everything is combined and sauce is creamy. You can add a bit more pasta water if the sauce is too thick.
- Serve pasta with sliced chicken on top, along with an extra sprinkle of lemon zest, parm, fresh cracked pepper, and a drizzle of good olive oil.
Notes
You can substitute the chicken for any other protein or leave it out completely
Nutrition Facts
Lemon Ricotta Pasta
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 396 | |
| % Daily Value* | ||
| Total Fat 8.2g | 12.3% | |
| Saturated Fat 3.2g | 15% | |
| Trans Fat | ||
| Cholesterol 120mg | 40% | |
| Sodium 206mg | 8.6% | |
| Total Carbohydrate 46g | 15.3% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 1.5g | ||
| Protein 32.1g | ||
| Vitamin A | Vitamin C | |
| Calcium 196mg | Iron 4mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Inspired Oven