Lemon Ricotta Pasta

Front shot of Lemon Ricotta Pasta in a plate
Close up shot of Lemon Ricotta Pasta with lemons on the side
Aerial shot of Lemon Ricotta Pasta in a plate with lemon on the side
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This Lemon Ricotta Pasta is creamy and delicious. We used Vegan Parmesan cheese and Vegan Ricotta cheese. But we also added chickpeas, roasted broccolini, crushed red pepper flakes, and the juice from roasted lemons. Roasting the lemons caramelizes them and mellows out their tart flavor. This adds a slightly sweet flavor to this savory vegan recipe. This lemon ricotta pasta is unlike any pasta you've tasted before. 

Author: Sarah Leadon
Average: 5 (2 votes)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins



Preheat the oven to 400 °F.  
Place the broccolini into a bowl along with 1 tablespoon of olive oil, salt, and pepper and toss to combine.
Place the broccolini onto a baking sheet in an even layer. Place the lemon halves cut side up at the edges of the baking sheet.
Add dots of butter to the broccolini and cook it for 15 minutes until roasted.
Remove the broccolini from the oven and let it cool slightly.
Cook the linguine pasta in a pot of salted water according to the manufacturer's instructions. Reserve 1/3 cup of linguine pasta water before draining the pasta. 
Whisk the ricotta cheese, lemon juice, lemon zest in a heat-safe large bowl. Place the ricotta cheese on top of a pot of boiling water and whisk until a smooth sauce forms.
Stir in the reserved pasta water 1 tablespoon at a time until the ricotta cheese sauce is your desired consistency.
Add the linguine pasta, broccolini, chickpeas, and red pepper flakes along with more salt and pepper to the sauce and toss to combine.
Divide the lemon ricotta pasta between 4 bowls and add a dollar of ricotta cheese and more red pepper flakes for garnish.

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lemon ricotta pasta, one pot, recipe, spinach, half baked, sauce, zucchini, chicken

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