Looking for a fresh, zesty twist on your typical pasta? This Lemon Ricotta Turkey Pasta is the answer! With creamy ricotta, lean turkey, and a bright burst of lemon, this dish feels light yet satisfying—perfect for when you’re craving something flavorful but not too heavy. The best part? It’s quick to make and sure to impress anyone at the dinner table. Trust me, this one’s about to become your new favorite weeknight dinner.
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Why You’ll Love Lemon Ricotta Turkey Pasta
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a cozy night in or serving up something fresh for a gathering, this pasta checks all the boxes. Here’s why it’s a favorite:
Light Yet Satisfying: Lean turkey and creamy ricotta give you all the flavor without the heaviness of traditional pasta dishes.
Zesty and Fresh: The lemon adds a pop of brightness, cutting through the richness of the ricotta, making each bite feel like a burst of sunshine.
Quick and Easy: Ready in under 30 minutes, this recipe is a breeze to whip up, making it perfect for busy nights when you still want something special.
Customizable: Feel free to tweak the ingredients to suit your taste—add some spinach for extra greens or throw in some crushed red pepper for a little heat.
Family-Friendly: A dish that even picky eaters will love! The flavors are subtle but still exciting, making this a crowd-pleaser for all ages.
Ingredients
Here’s what makes this dish so vibrant and delicious:
Ground Turkey: Lean and flavorful, turkey brings in the protein without being overly greasy.
Ricotta Cheese: The creamy base that makes this pasta feel indulgent, without the guilt.
Lemon Zest and Juice: A burst of freshness that cuts through the richness and brightens up the whole dish.
Pasta: Your favorite pasta shape—whether it’s spaghetti, penne, or fusilli, it’s the perfect vessel to soak up all the delicious sauce.
Garlic: Adds a savory depth to balance the lightness of the ricotta and lemon.
Olive Oil: For cooking and bringing everything together in a silky, flavorful sauce.
Fresh Basil: For garnish and a final burst of freshness to top everything off.
Salt and Pepper: To taste, helping to bring out all the flavors in this dish.
Instructions
Ready to dive into this simple but mouthwatering dish? Let’s get started:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions, then drain and set aside, reserving a little pasta water.
Brown the Turkey: While your pasta is cooking, heat a bit of olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon. Cook for about 5-7 minutes until browned and cooked through.
Prepare the Sauce: Add the garlic to the skillet with the turkey, and cook for another minute until fragrant. Then stir in the ricotta cheese, lemon zest, and lemon juice, mixing everything together until smooth and creamy.
Toss Everything Together: Add the cooked pasta to the skillet with the turkey mixture. Toss to combine, adding a little reserved pasta water if needed to help the sauce coat the pasta.
Season and Serve: Season with salt and pepper to taste, then transfer the pasta to plates. Garnish with fresh basil for a pop of color and flavor.
Nutrition Facts
Servings: 4
Calories per serving: 350
Preparation Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Lemon Ricotta Turkey Pasta
This dish is great on its own but can also be paired with a few tasty sides to make your meal even more special:
Green Salad: A light, crispy salad with a lemon vinaigrette will complement the lemony pasta perfectly.
Garlic Bread: Who can resist buttery, garlicky bread to mop up any leftover ricotta sauce?
Roasted Vegetables: Try roasting some zucchini, cherry tomatoes, or broccoli for a colorful and healthy side.
Additional Tips
Here are some extra tips to help you make this dish even more amazing:
Add Extra Veggies: For some extra nutrition, toss in some spinach, kale, or peas with the pasta.
Make It Spicy: If you like a bit of heat, sprinkle in some crushed red pepper flakes along with the garlic.
Use Whole Wheat Pasta: For a healthier twist, try using whole wheat or gluten-free pasta.
Storage Tips: Leftovers keep well in the fridge for up to 3 days. Store them in an airtight container and reheat gently in the microwave or stovetop.
FAQ Section
Q1: Can I use chicken instead of turkey?
A1: Absolutely! Ground chicken would work just as well in this recipe.
Q2: Can I make this pasta ahead of time?
A2: Yes! You can cook the turkey and sauce ahead of time, then just toss it with the pasta when you’re ready to serve.
Q3: Can I make this dish vegetarian?
A3: Definitely! You can substitute the turkey with a plant-based meat alternative or just skip it and load up on veggies.
Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.
Q5: Can I freeze this dish?
A5: You can freeze the sauce and turkey mixture separately, but it’s best to cook the pasta fresh when you’re ready to serve.
Q6: How can I make this pasta a bit richer?
A6: If you want a richer sauce, you can add a little cream or cream cheese to the ricotta mixture.
Q7: Can I use a different cheese?
A7: Sure! You could try substituting ricotta with cottage cheese, mascarpone, or cream cheese for a different flavor profile.
Q8: Can I add more lemon?
A8: Absolutely! If you love lemon, feel free to add more zest or juice to amp up the flavor.
Q9: How do I prevent the ricotta from being too grainy?
A9: Make sure to stir the ricotta well in the skillet, and add a bit of pasta water to create a creamy texture.
Q10: Can I double the recipe?
A10: Yes! This recipe can easily be doubled if you’re feeding a larger crowd.
Conclusion
And there you have it—Lemon Ricotta Turkey Pasta, a quick and delicious dish that’s sure to become a weeknight favorite. It’s light, creamy, and packed with zesty lemon goodness. Whether you’re enjoying it on your own or sharing with friends and family, this pasta will definitely make your taste buds sing. Enjoy!
Lemon Ricotta Turkey Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This One Pot Lemon Ricotta Ground Turkey Pasta with Broccoli is a creamy, high-protein, and flavor-packed meal that’s quick and easy to prepare. The tangy lemon and smooth ricotta cheese combine beautifully with lean ground turkey and pasta, making it a perfect dish for a high-protein meal prep or a weeknight dinner. Plus, the broccoli adds a healthy touch!
Ingredients
- 1 lb (450g) ground turkey
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 8 oz (225g) pasta (penne or farfalle work well)
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup ricotta cheese
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the ground turkey to the pot, breaking it apart with a spoon. Cook until browned and cooked through, about 6-8 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the broccoli florets and sauté for 2-3 minutes.
- Stir in the pasta, chicken broth, salt, and pepper. Bring to a simmer, then cover and cook for 10-12 minutes, or until the pasta is cooked and most of the liquid is absorbed.
- Reduce the heat to low and stir in the ricotta cheese, lemon zest, lemon juice, and Parmesan cheese until creamy.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve with a sprinkle of fresh parsley, if desired.
Notes
- This recipe is great for meal prep! Store in an airtight container in the fridge for up to 3 days.
- If you like a little more crunch, you can sauté the broccoli in a separate pan and add it on top when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3 g
- Sodium: 600mg
- Fat: 15 g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg