Lemon Ricotta Protein Pasta
Gluten-Free
Nut-Free
Vegetarian
Featuring chickpea pasta, tofu, and grated Parmesan, this dish is enriched with creamy ricotta, zesty lemon, and fresh spinach. Top with basil, chives, and black pepper for an extra pop of flavor.
- 12 oz. short chickpea pasta of choice
- 12 oz. silken tofu
- 4 oz. Parmesan cheese, grated
- 1 cup whole-milk ricotta cheese
- 2 tbs. lemon juice
- 2 tsp. lemon zest
- ½ tsp. sea salt, divided, plus more for pasta water
- 2 tsp. extra-virgin olive oil
- 4 cups fresh spinach, chopped
- 10-12 fresh basil leaves, chiffonade
- 2 tbs. finely chopped chives
- Freshly ground black pepper, to taste
STEP 1
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7 to 9 minutes, or according to package directions. Before straining, reserve ½ cup of the pasta water.
STEP 2
Meanwhile, prepare the sauce. Add the tofu, Parmesan, ricotta, lemon juice and zest, and ¼ teaspoon of the sea salt to a blender or food processor. Blend until smooth.
STEP 3
Return the large pot to the burner over low heat. Add the olive oil, spinach, and remaining ¼ teaspoon of sea salt. Cook until wilted, about 1 to 2 minutes.
STEP 4
Add the ricotta sauce and whisk in a splash of pasta water.
STEP 5
Add the pasta and stir to combine, adding additional pasta water as needed until all the pasta is evenly coated in sauce.
STEP 6
Serve pasta garnished with fresh basil, chives, and black pepper.
Protein Breakdown:
- 3 oz chickpea pasta:16.5g
- ¼ cup whole-milk ricotta: 4g
- 3 oz. silken tofu: 4g
- 1 oz. Parmesan cheese: 8g
Total protein per serving: 32.5g
For More
Including protein at every meal will keep you full — plus, it’s crucial for building muscle, managing metabolism, and more. Hit your macro goals with three more protein-packed recipes at “How to Eat at Least 30 Grams of Protein at Every Meal,” where this recipe originally appeared.
Photography by: Maddie Augustin
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