Ricotta and Lemon-Basil Pasta

Name: Ricotta and Lemon-Basil Pasta
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters chopped fresh basil; 1 Tbsp fresh lemon juice; 1 teaspoon grated lemon rind; 227 grams cup part-skim ricotta cheese; 227 grams uncooked pasta, such as seashell or campanelle; 1 teaspoons pepper; 1 teaspoons salt

Ricottan and Lemon-Basil Pasta might be just the main course you are searching for. One portion of this dish contains about 14g of protein, 5g of fat, and a total of 291 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 17 minutes. If you have basil, pepper, salt, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Cook the pasta according to package directions.

Ingredients you will need

Pasta

Drain, reserving 1/4 cup cooking liquid.

Combine ricotta, next 5 ingredients (through pepper), and reserved cooking liquid in a large bowl.

Ingredients you will need

Ricotta Cheese

Pepper

Equipment you will use

Bowl

Add the pasta, and toss to combine.

Ingredients you will need

Pasta

Garnish with lemon wedges, if desired.

Ingredients you will need

Lemon Wedge

Serve immediately.

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.

Ingredients you will need

Green Beans