Dinner for 4

Lemon Ricotta Pasta with cherry and grape tomatoes

Name: Lemon Ricotta Pasta with cherry and grape tomatoes
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb linguine; 1 lemon; 1 clove garlic; 1 tsp salt; 1 pinch red pepper flakes; 3 tbsp extra virgin olive oil; 1 pint cherry tomatoes; small bunch fresh basil leaves

$6.23for 425 minServes 4

Linguine combines with lemony ricotta, garlic, tomatoes, basil, and olive oil for a creamy pasta dish.

Lemon Ricotta Pasta with cherry and grape tomatoes

Photo: runningtothekitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Pasta, 16 oz$0.10/oz typical	16 oz	$1.60Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Cherry and grape tomatoes, 11 oz$0.30/oz typical	11 oz	$3.18Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
Total for the servings shown		$6.23

Swaps

Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

25 minstart to table
Easydifficulty
4servings as written
$typical cost tier

Italian Vegetarian Budget Family Dinners Summer

Typical price

$1.56 per serving$6.23 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 lb linguine
1 lemon
1 clove garlic
1 tsp salt
1 pinch red pepper flakes
3 tbsp extra virgin olive oil
1 pint cherry tomatoes
small bunch fresh basil leaves

Steps

Boil a large pot of salted water and cook the linguine until tender, following the package timing.
Warm the olive oil in a large skillet over medium heat and cook the garlic and tomatoes for 5 to 6 minutes.
Stir the ricotta, lemon zest, lemon juice, salt, and red pepper flakes together in a bowl.
Drain the linguine, reserving 1 cup of pasta water.
Toss the hot pasta with the ricotta mixture and enough pasta water to make a creamy sauce.
Fold in the tomatoes and basil.