Ricotta and Lemon-Basil Pasta

Ricotta and Lemon-Basil Pasta
Photo by Yunhee Kim


  • Lemon wedges (optional)
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 8 ounces uncooked pasta, such as seashell or campanelle
  • 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...

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