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
Comments and Reviews 1-6 of 6
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.