Fresh Lemon Linguine with Summer Vegetable Sauce & Seasoned Ricotta

Fresh Lemon Linguine

with Summer Vegetable Sauce & Seasoned Ricotta

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Lemon is a simply incredible ingredient. A little bit of lemon juice can completely transform a dish, highlighting sweet notes with tart contrast and bringing the dish’s flavors together. In this summer dinner, we’re making lemon the centerpiece by using fresh lemon linguine. Subtly citrusy in flavor, the lemon linguine adds a zesty layer of complexity—perfectly complemented by the classic tomato sauce (thickened with late-summer squash), fresh basil and fluffy, seasoned ricotta.

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Fresh Lemon Linguine with Summer Vegetable Sauce & Seasoned Ricotta
Title
time-saving
tips & techniques
Red Onion
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the garlic; thinly slice 3 of the garlic cloves. Mince the remaining garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Trim off and discard the stem end of the squash; cut into 2-inch-long sticks. Core and large dice the tomato. Peel, halve and thinly slice the onion. Pick the basil leaves off the stems; discard the stems.

Start the sauce:
2 Start the sauce:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced garlic and onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the tomato and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thickened and saucy.

Season the ricotta:
3 Season the ricotta:

While the sauce cooks, in a small bowl, combine the ricotta cheese and garlic paste. Stir in a drizzle of olive oil and season with salt and pepper to taste.

Finish the sauce:
4 Finish the sauce:

Add the squash to the pan of sauce; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened.

Cook the pasta:
5 Cook the pasta:

While the squash cooks, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta and transfer directly to the pan of sauce.

Finish & plate your dish:
6 Finish & plate your dish:

Add all but a pinch of the Parmesan cheese and ½ cup of the reserved pasta cooking water to the pan of cooked pasta and sauce. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Top each with half the seasoned ricotta cheese. Garnish with the basil (tearing just before adding) and the remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

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Fresh Lemon Linguine

Prepare the ingredients:
How To: Hold a Chef's Knife
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the garlic; thinly slice 3 of the garlic cloves. Mince the remaining garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Trim off and discard the stem end of the squash; cut into 2-inch-long sticks. Core and large dice the tomato. Peel, halve and thinly slice the onion. Pick the basil leaves off the stems; discard the stems.

2 Start the sauce:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced garlic and onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the tomato and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thickened and saucy.

Start the sauce:
Season the ricotta:
3 Season the ricotta:

While the sauce cooks, in a small bowl, combine the ricotta cheese and garlic paste. Stir in a drizzle of olive oil and season with salt and pepper to taste.

4 Finish the sauce:

Add the squash to the pan of sauce; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened.

Finish the sauce:
Cook the pasta:
Stainless Steel Strainer
5 Cook the pasta:

While the squash cooks, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta and transfer directly to the pan of sauce.

6 Finish & plate your dish:

Add all but a pinch of the Parmesan cheese and ½ cup of the reserved pasta cooking water to the pan of cooked pasta and sauce. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Top each with half the seasoned ricotta cheese. Garnish with the basil (tearing just before adding) and the remaining Parmesan cheese. Enjoy!

Finish & plate your dish:
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