Lemon Ricotta Protein Pasta
When I want something warm, cozy, and satisfying without spending time in the kitchen, this Lemon Ricotta Protein Pasta is one of my go-to meals.
It’s creamy, bright, and packed with refreshing lemon flavor, but still delivers a surprisingly strong nutrition profile thanks to protein-rich chickpea pasta, ricotta, and chickpeas. A handful of arugula adds a boost of fiber and peppery freshness, and everything comes together in less than 10 minutes—no fancy techniques or long ingredient lists required.
It’s the perfect quick meal when you’re hungry, short on time, and craving something that feels indulgent but is still balanced and nourishing. This dish is part of my “I Don’t Feel Like Cooking” series, where I share healthy, minimal-prep meals you can rely on any night of the week.
Lemon Ricotta Protein Pasta
Makes 3 servings
Ingredients
4 oz protein pasta (dry) — I used Banza
1 cup ricotta cheese (whole milk or part-skim)
1/2 cup parmesan cheese
1 cup canned chickpeas, rinsed and drained
1-2 large handfuls of arugula
1 tbsp olive oil
lemon zest from 1 lemon
2 tbsp fresh lemon juice (about 1 large lemon’s worth)
1 tsp garlic powder
Salt + black pepper, to taste
Red pepper flakes, to taste
1/4 cup fresh basil, chopped (for topping, optional)
Instructions
Cook pasta: Cook pasta according to package directions. Reserve 1/2 cup pasta water for the sauce, then drain.
Prepare ricotta sauce while the pasta is cooking: In a large saucepan or bowl, combine the ricotta, parmesan, olive oil, lemon zest, lemon juice, garlic powder, salt and pepper. Stir until creamy. Slowly add some of the pasta water to thin out the sauce as needed.
Add the warm pasta to the bowl with the ricotta mixture. Toss until coated and silky.
Add chickpeas and arugula. The heat from the pasta warms everything through.
Season with salt, more pepper, and red pepper flakes as desired. Top with fresh basil. Add a squeeze of lemon or sprinkle of Parmesan if desired.
Serve immediately and enjoy!