Quick and easy to make. The ricotta was excellent. I used what I had on hand, which was 1% milk and strained through a paper towel over a colander. I would use a bit more chicken broth though; I thought it was a little dry. I used Barilla whole grain linguine and the recipe was still light enough for a warm summer night.
Linguine with Quick Lemon Ricotta
KRSinBoston Posted: 07/26/11
books4gail Posted: 07/18/11
First time I made ricotta--easy and fun. I halved the recipe for the two of us. Otherwise made according to the recipe except I figured I can use the rest of the ricotta elsewhere. Yum. Good meatless Monday recipe if you don't mind the smidgen of chicken broth.
ekuhistorygirl Posted: 08/27/11
Pretty good. The ricotta is excellent and I think that's what makes this recipe. Without it, it's kind of boring.
falljunelaker Posted: 09/04/11
This is a good, solid recipe, hence the rating. I always have to fight the urge to avoid 3 stars & stick with 4 or 5 star recipes, but 3 stars is totally fine. So if you're like I am, don't avoid this one just because of the 3 star rating. Just know it is light & delicate in flavor rather than complex or strong. We tend to prefer stronger flavors, so that's probably why we weren't blown away by it. But it was good & a nice summer recipe for a hot evening. It was a good way to use zucchini & summer squash, too, & we were able to get our 3 yr. old to eat at least some of it. We will probably make it again.
LoraT1 Posted: 10/19/11
I made only the ricotta for a gnocchi recipe. While very tasty, it only yielded about 1/2 cup.
BrendaLRGale Posted: 01/07/12
We thought this was delicious! The only change I made, if you can call it that, was that I used fat-free Greek yogurt, because that's what I had on hand. We hadn't had pasta in a while, so we really appreciated the flavors. 10 pts.
mmgoldenart Posted: 03/16/14
Easy to make and economical. Decided to use diced tomatoes instead of cherry tomatoes. I also added Italian seasoning and some red pepper for a little kick. I used store bought ricotta but it was still good. Will make again.
jmeleeS Posted: 05/07/14
Excellent recipe and super quick / easy to make on a weeknight! I made a few tweaks / changes just for preference & to accomodate what I had on hand: 1) For the ricotta, I had 0% plain greek yogurt (no issues noted with the sub); 2) I only had to strain through a fine mesh sieve; no cheesecloth needed; 3) I added peeled shrimp to the sautee stage; 4) added 1/2 tbsp red pepper and smoked paprika to the dish; 5) subbed out the chicken broth for pasta water (1/4 cup) and added some olive oil to the end & 6) used basil in lieu of mint. I always use "hidden veggie" pasta or whole wheat. Loved this dish overall and the hint of lemon in the ricotta makes this dish extra special. We will absolutely make again using these changes - Enjoy!