By: Co+op, stronger together
Recipe Information
Total Time: 20 minutes
Servings: 4
Lemons are often featured as central ingredients in desserts and sides, and they make a wonderful addition to this main course. Take advantage of a great deal on fresh, organic lemons in our Produce department - they’re only $0.99 per pound through Tuesday, October 29, so act fast!
Ingredients
1 16-ounce package linguine
1 1/2 cup part-skim ricotta cheese
1/2 cup reserved pasta water
2 tablespoons chopped fresh garlic
2 tablespoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
2/3 cup grated Parmesan
1/2 cup chopped chives
Preparation
Cook pasta al dente in salted water according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the linguine in a colander, shaking to remove any excess water.
Mix the ricotta, reserved pasta liquid, garlic, lemon juice, lemon zest, red pepper flakes and salt in a serving bowl. Toss with the warm pasta, top with grated Parmesan and chives. Serve immediately.
Serving Suggestion
Create your own variations on this quick weeknight meal. Sauté asparagus, red onions and snap peas and toss with pasta and sauce. Or top sautéed julienned zucchini strips with the ricotta and lemon sauce, for a gluten-free dish.