Name: Lemon Ricotta Pasta with Chickpeas Recipe – Pasta.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: Lemon Slices (for garnish); 1 cup Ricotta Cheese; 1 can Chickpeas ((15 ounces), drained and rinsed); 3 cups Tuscan Kale (stems removed and roughly chopped); 2 tablespoons Olive Oil (extra virgin); 3 cloves Garlic (minced); 1 tablespoon Lemon Zest; 2 tablespoons Lemon Juice; Salt (to taste); Black Pepper (to taste)

This ricotta pasta recipe offers a burst of flavors, combining tangy lemon and creamy ricotta into a beautiful sauce. Whether you’re a Mediterranean cuisine enthusiast or simply in the mood for a refreshing pasta dish, this recipe is sure to hit the spot.

Lemon Ricotta Pasta with Chickpeas Recipe

A luxurious Lemon Ricotta Pasta with Chickpeas recipe which pairs ricotta, lemon juice, and chickpeas with linguine pasta.

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Course

Cuisine Mediterranean

Servings

Calories 403 kcal

Ingredients

8 ounces Linguine
1 cup Ricotta Cheese
1 can Chickpeas, (15 ounces), drained and rinsed
3 cups Tuscan Kale, stems removed and roughly chopped
2 tablespoons Olive Oil, extra virgin
3 cloves Garlic, minced
1 tablespoon Lemon Zest
2 tablespoons Lemon Juice
Salt, to taste
Black Pepper, to taste
Lemon Slices, for garnish

Instructions

Start by bringing a generous amount of salted water to a rolling boil in a large pot. Follow the instructions on the linguine package and cook until al dente.
Once cooked, drain the pasta, but be sure to reserve around ½ cup of the pasta cooking water. Set the pasta and reserved water aside.
Next, heat some olive oil in a large skillet over medium heat. Add the minced garlic to the skillet and sauté it for approximately 1 minute until it becomes fragrant and lightly golden.
Introduce the Tuscan kale to the skillet and cook it for about 3-4 minutes, stirring occasionally, until it wilts and becomes tender.
Lower the heat to a gentle simmer and incorporate the ricotta cheese, lemon zest, and lemon juice into the skillet. Stir the ingredients well, ensuring they combine to form a smooth and creamy sauce.
Carefully fold in the chickpeas and the cooked linguine, ensuring they are evenly coated with the creamy sauce. If the sauce seems too thick, gradually add small amounts of the reserved pasta water to achieve the desired consistency.
Season the dish with salt and pepper to your taste preferences. Allow the flavors to meld together by continuing to cook for 2-3 minutes.
Remove the skillet from the heat and divide the lemon ricotta pasta among individual serving plates. For an extra burst of citrus flavor, garnish each plate with slices of lemon.
Serve the dish immediately while it’s still hot.