Ricotta and Lemon-Basil Pasta

Ricotta and Lemon-Basil Pasta
Photo by Yunhee Kim

Ingredients

  • Lemon wedges (optional)
  • ¾ teaspoon salt
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 8 ounces uncooked pasta, such as seashell or campanelle
  • ½ teaspoon pepper
  • 1 cup (8 ounces) part-skim ricotta cheese
  • + 1 more ingredients
    • ¼ cup chopped fresh basil

1. Cook the pasta according to package directions. Drain, reserving 1/4 cup cooking liquid. 2. Combine ricotta, next 5 ingredients (through pepper), and reserved cooking liquid in a large bowl. Add the pasta, and toss to combine. Garnish with lemon wedges, if desired. Serve immediately. Wine note...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network