Bright, zesty and creamy, this chickpea pasta dish covered in lemony ricotta sauce is the perfect summertime meal! The browned chicken sausage, precooked for ease, adds extra protein and zippy flavor.

In the summer especially, I’m looking for quick and easy (nearly) one pot meals. Bright flavors with enough heartiness to keep me full and satisfied. This hits the nail on the head!

Creamy, light ricotta cheese is mixed with lemon juice, salt and pepper to create a smooth and rich-tasting sauce for the chickpea pasta. You can use any pasta for this dish but I love swapping in chickpea pasta for the extra protein it packs! Do keep in mind the chickpea pasta will be slightly chewier than semolina wheat.

More pasta recipes: One Pot Bolognese Pasta, Quick Roasted Vegetable Pasta Salad, Easy Lemon Ricotta Pasta With Spring Veggies + Parmesan Asparagus Pasta with Creamy Sauce

Why I love this pasta recipe

If you’re anything like me, once the temps start creeping up and the sun sticks around past dinnertime, the last thing you want is a heavy meal that leaves you overheated and wiped out. That’s why I loveeee this Lemon Ricotta Pasta with Chicken Sausage. It’s a pasta recipe that manages to be creamy but still light and hearty without feeling weighed down.

The whole milk ricotta creates a silky, tangy sauce when whipped with lemon juice and a little heat from freshly cracked black pepper. Tossed with high-protein chickpea pasta (I love Banza for its texture and extra fiber), it all comes together in under 30 minutes! Ideal for weeknights or lazy Sundays.

Ingredients you’ll need:

1 lb. chicken sausage links, precooked, cut into coins
1 lb. chickpea pasta, I love Banza
15 oz. ricotta cheese (use whole milk for creamier sauce)
juice of 1 lemon
zest from 1/2 lemon
kosher salt and pepper
fresh arugula
parmesan cheese
fresh basil optional
1 cup reserved pasta water

Watch a step-by-step video of this recipe on The Savvy Spoon Instagram page here!

Here’s how you’ll make my Lemon Ricotta Pasta with Chicken Sausage

Brown chicken sausage, cut into disks, for a few minutes per side.
Boil water in a large pot for your pasta, then cook according to package directions. Don’t forget to save 1 cup of pasta water before draining!
Mix together ricotta sauce ingredients while the pasta cooks.
Once pasta has been cooked, add it back to the pot with the ricotta sauce. Add remaining ingredients along with cooked chicken sausage. Toss, serve and enjoy!

A few tips and swaps

Swap chickpea pasta for whole wheat pasta or even gluten-free if you prefer.
Add some fresh garlic cloves to the skillet when browning the sausage for a punch of flavor.
Throw in broccoli florets or fresh spinach for extra greens.
Want a little more richness? Add a spoonful of tomato sauce or even some crushed tomatoes.

Serving suggestions

This dish is amazing on its own, but you can easily turn it into a full-on Sunday dinner. Serve it with a side of crusty bread, a light salad, and a crisp white wine. Add little dollops of ricotta on top before serving gives it a gorgeous finish.

Try pairing with some of my recipes below:

Storage + reheating

Got leftovers? Store in an airtight container in the fridge. The chickpea pasta may firm up a bit but a splash of water and a minute in the microwave brings it right back. I wouldn’t recommend freezing, it messes with the ricotta texture.

FAQs

Absolutely! You can use mild sausage, hot Italian sausage, or even ground sausage meat if that’s what you have. Just make sure to cook it thoroughly in a large skillet until golden brown before adding it to your pasta mixture.

For a smooth and creamy ricotta sauce, use fresh ricotta and consider whipping it in a food processor. You can also add a splash pasta water to help loosen the ricotta mixture if it’s too thick of a consistency.

Nope! While I love chickpea pasta for the extra protein, this recipe works well with good quality traditional, gluten-free, or whole wheat pasta. Just make sure to cook your pasta until it’s pasta al dente.

The starchy water from the pasta helps bind the ricotta mixture to the cooked pasta, creating a silky sauce. Don’t skip this step, it really transforms the texture of the dish.

Yes! You can leave out the sausage entirely or substitute with your favorite vegetarian option. The ricotta mixture still brings plenty of flavor, especially if you toss in extras like sautéed mushrooms or roasted zucchini.

A large frying pan, large sauté pan, or a stainless steel skillet all work great. Just be sure to heat over medium-high heat with a bit of olive oil, and don’t overcrowd the pan so the sausage can get that perfect golden brown sear.

If it’s your first time making a ricotta-based sauce, you’re in for a treat. The great flavor of the savory sausage, the brightness of lemon, the silky whipped ricotta—it all just works. It’s satisfying without being heavy, packed with protein, and easy to make with pantry staples.

Buon appetito!

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