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Creamy Lemon Ricotta LinguineCreamy Lemon Ricotta Linguine

Creamy Lemon Ricotta Linguine

First Street Linguine is tossed in a light, creamy ricotta sauce with fresh lemon, garlic, and Parmesan for a bright and flavorful pasta that's perfect for any night of the week.
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Recipe - 326 - Bakersfield - Golden State Hwy
Creamy Lemon Ricotta Linguine
Creamy Lemon Ricotta Linguine
Prep Time10 Minutes
Servings6
Cook Time15 Minutes
Ingredients
1 package First Street Linguine (16 oz)
1 cup whole milk ricotta cheese
½ cup grated Parmesan cheese, plus more for serving
1 lemon, zested and juiced
2 garlic cloves, minced
2 tablespoons olive oil
¼ cup chopped fresh parsley
Salt, to taste
Black pepper, to taste
Fresh Basil
McCormick Red Pepper flakes,Crushed Red Pepper - 1.5 Ounce
Directions
  1. Bring a large pot of salted water to a boil. Cook the First Street Linguine according to the package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. While the pasta cooks, combine the ricotta cheese, Parmesan cheese, lemon zest, lemon juice, minced garlic, olive oil, salt, and black pepper in a large mixing bowl. Stir until smooth.
  3. Add the hot, drained linguine to the ricotta mixture and toss until the pasta is evenly coated.
  4. Gradually add the reserved pasta water, a few tablespoons at a time, until the sauce becomes smooth and creamy.
  5. Stir in chopped fresh parsley and taste, adjusting seasoning with additional salt, pepper, or lemon juice if desired.
  6. Divide among serving bowls and garnish with extra Parmesan cheese, lemon zest, cracked black pepper, and fresh basil or parsley.
    Serve immediately.
10 minutes
Prep Time
15 minutes
Cook Time
6
Servings

Directions

  1. Bring a large pot of salted water to a boil. Cook the First Street Linguine according to the package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. While the pasta cooks, combine the ricotta cheese, Parmesan cheese, lemon zest, lemon juice, minced garlic, olive oil, salt, and black pepper in a large mixing bowl. Stir until smooth.
  3. Add the hot, drained linguine to the ricotta mixture and toss until the pasta is evenly coated.
  4. Gradually add the reserved pasta water, a few tablespoons at a time, until the sauce becomes smooth and creamy.
  5. Stir in chopped fresh parsley and taste, adjusting seasoning with additional salt, pepper, or lemon juice if desired.
  6. Divide among serving bowls and garnish with extra Parmesan cheese, lemon zest, cracked black pepper, and fresh basil or parsley.
    Serve immediately.