Ricotta and Lemon-Basil Pasta |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 1 |
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Make sure to reserve some of the cooking water before you drain the pasta. It'll add flavor and help thicken the sauce. Ingredients:
8 ounces uncooked pasta, such as seashell or campanelle |
1 cup (8 ounces) 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 wedges (optional) |
Directions:
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.
3. Wine note: Wolf Blass South Australian Chardonnay, around $12, is a classy number that tastes like twice the price. It combines lemony fruit and a soft kiss of toasty oak to complement the zestiness of the pasta and nuttiness from the green beans.
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