Lemon Linguine With Ricotta and Cherry Tomatoes

Lemon Linguine With Ricotta and Cherry TomatoesSo life handed me some major lemons last night. And not just the edible variety. After I ate a delicious dinner of lemon linguine with ricotta and cherry tomatoes, I was scrolling through my beloved Instagram account, @literallyallthefood—the reason for starting this website—when suddenly I was logged out.

And I wasn’t just logged out. I was user not found logged out.

So that’s where we are right now. My Instagram account was hacked…or accidentally disabled…or I don’t know what. But I can’t access it right now—and I’m not entirely sure I’ll ever be able to access it again. I set up a new account (just in case), but for now I’m going to cross my fingers and take a mini Instagram hiatus while I see who I might possibly be able to contact to get it fixed. (Yes, I tried Instagram’s help page…It’s not helpful. The form doesn’t work.)

I’ll be crying between bites, but at least what I’m eating is seriously delish. Stay tuned.

Update: My account has been reactivated. I am embarrassingly happy. 

Serves 4


-16 ounces linguine
-2 tablespoons olive oil
-1 large white onion, sliced
-6 cloves garlic, minced
-1 pint cherry tomatoes, sliced in half
-2 tablespoons butter
-2 lemons, zest and juice
-4 tablespoons ricotta
-3/4 cup pasta water, reserved


1. Bring a pot of salted water to a rolling boil. Add pasta and cook according to package directions. Drain, reserving 1 cup of cooking liquid (aka the liquid gold of any pasta sauce).
2. Meanwhile, heat a skillet over medium heat. Add onions and garlic until softened, 5-10 minutes. Add cherry tomatoes, butter, and lemon zest. Cook 5 minutes more.
3. Add ricotta and stir until melted. Stir in lemon juice and pasta water 1/4 cup at a time until sauce is slightly runny, but not watery (you’ll likely need all of it, but keep an eye on it…this can vary). Add pasta and cook until slightly thickened, about 2 minutes. Season with salt and pepper.

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