This Creamy Lemon Linguine is light, bright, and packed with protein thanks to the chickpea linguini. Fresh basil, zesty lemon, and a touch of garlic bring the perfect balance of comfort and freshness. This is SOOO good!
I did want to make a note about the ricotta separating, and some tricks I’ve learned! I’ve done this recipe tons with regular pasta, and it turns out way creamier, as the starchy pasta water is very necessary to prevent ricotta separation. Mixing the ricotta in a separate bowl always helps, but also making sure your pasta water cools down, ricotta at room temperature, and pan isn’t insanely hot are all good ways to also prevent ricotta separation. Regardless of separation, the taste is still unbelievable and the same!!
SERVING SIZE: FEEDS 4 PEOPLE
INGREDIENTS:
8 oz chickpea linguini (optional for chickpea, regular works great!)
1.5 tablespoons olive oil (divided)
2–3 cloves garlic, minced
½ cup diced onions or shallots
1 cup ricotta
½ cup grated Parmesan
½ cup reserved pasta water
Juice of 1½ lemons
Zest of ½ lemon
½ teaspoon salt
¼ teaspoon pepper
Handful of fresh basil, chopped
THE RECIPE:
Bring a large pot of salted water to a boil. Cook the chickpea linguini according to package instructions. Reserve ½ cup of pasta water, then drain and set pasta aside.
In a large skillet, heat ½ tablespoon of olive oil over medium heat. Add the minced garlic and diced onions (or shallots). Cook for 3–4 minutes, stirring occasionally, until softened and fragrant. Remove from heat.
In a mixing bowl, combine the ricotta, Parmesan, lemon juice, lemon zest, 1 tablespoon olive oil, salt, and pepper. Stir until smooth.
Add the cooked pasta to the skillet with the garlic and onions. Pour in the ricotta mixture and the reserved pasta water. Toss gently over low heat until the sauce is creamy and coats the pasta evenly – about 2–3 minutes.
Stir in the chopped basil. Taste and adjust seasoning if needed.
Plate and garnish with extra Parmesan, lemon zest, or fresh basil if desired. Serve warm.
Creamy Lemon Linguini
Ingredients
- 8 oz chickpea linguini It's not necessary to do chickpea. Regular linguini is better because the real pasta helps make the ricotta creamy, but I was trying to get in extra protein and be a little healthier!
- 1.5 tbsp olive oil divided
- 2-3 garlic gloves minced
- 1/2 cup diced onions or shallots
- 1 cup ricotta
- 1/2 cup Parmesan grated
- 1/2 cup reserved pasta water
- 1 1/2 juice of lemon
- 1/2 zest of lemon
- 1/2 tsp salt
- 1/4 tsp pepper
- Handful fresh basil chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the chickpea linguini according to package instructions. Reserve ½ cup of pasta water, then drain and set pasta aside.
- In a large skillet, heat ½ tablespoon of olive oil over medium heat. Add the minced garlic and diced onions (or shallots). Cook for 3–4 minutes, stirring occasionally, until softened and fragrant. Remove from heat.
- In a mixing bowl, combine the ricotta, Parmesan, lemon juice, lemon zest, 1 tablespoon olive oil, salt, and pepper. Stir until smooth.
- Add the cooked pasta to the skillet with the garlic and onions. Pour in the ricotta mixture and the reserved pasta water. Toss gently over low heat until the sauce is creamy and coats the pasta evenly – about 2–3 minutes.
- Stir in the chopped basil. Taste and adjust seasoning if needed.
- Plate and garnish with extra Parmesan, lemon zest, or fresh basil if desired. Serve warm.
