Ricotta and Lemon-Basil Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Health magazine, April 2007 Ingredients:
8 ounces uncooked shell pasta or 8 ounces campanelle pasta |
1 cup part-skim ricotta cheese |
1 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1/4 cup chopped fresh basil |
3/4 teaspoon salt |
1/2 teaspoon pepper |
lemon wedge (optional) |
Directions:
1. Cook the pasta according to package directions.
2. Drain, reserving 1/4 cup cooking liquid.
3. Combine ricotta, next 5 ingredients (through pepper), and reserved cooking liquid in a large bowl.
4. Add the pasta, and toss to combine.
5. Garnish with lemon wedges, if desired.
6. Serve immediately.
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