Lemon Ricotta Protein Pasta

A bright, creamy, Mediterranean-inspired pasta that comes together in minutes. Protein pasta keeps it satisfying, while ricotta, lemon, and fresh greens make it feel light and sunlit.

Course Dinner, Lunch, Main Course

Cuisine Mediterranean

Keyword arugula pasta, creamy lemon pasta, easy weeknight pasta, healthy pasta dinner, high protein pasta recipe, lemon ricotta pasta, lemon ricotta sauce, Mediterranean pasta recipe, protein pasta recipe, ricotta pasta sauce

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 733

Author Racheal Salazar

Equipment

Stove

Ingredients

6 ounces penne pasta protein
1 cup ricotta whole milk
1 lemon zest + juice
2 cloves garlic
1 tbsp olive oil extra virgin
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 cup cooked chicken breast cubed
1 cup arugula or basil

Instructions

Bring a pot of salted water to a boil and cook the 6 ounces penne pasta until just al dente. Reserve 1 cup of pasta water before draining.
In a bowl, whisk 1 cup ricotta, 1 lemon, 1 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, 2 cloves garlic, minced. Add a splash of hot pasta water to loosen into a creamy sauce.
Add the warm pasta to the sauce and toss gently, adding more pasta water as needed until glossy and smooth. Fold in 1 cup arugula (or basil), 1 cup cooked chicken breast. The greens should wilt slightly but stay vibrant.
Top with extra lemon zest, 1/4 tsp red pepper flakes, and a crack of black pepper and serve warm.

Notes

Stop cooking the protein pasta 1 - 2 minutes early, it continues cooking in the sauce.
Add zest early so the oils bloom into the sauce, add juice at the end so it stays fresh and vibrant.
Reheat in a skillet on low heat with a splash of water.

Nutrition