Ricotta and Lemon-Basil Pasta

ricotta-lemon-basil-pasta Recipe

Photo: Yunhee Kim; Styling: Anna Beckman

Make sure to reserve some of the cooking water before you drain the pasta. It'll add flavor and help thicken the sauce.
Makes 4 servings (serving size: 1 cup)


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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)


Prep: 5 Minutes
Cook: 12 Minutes

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: 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.

Created date

April 2007

Nutritional Information

Calories 273
Fat 4 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15 g
Carbohydrate 46 g
Fiber 2 g
Cholesterol 20 mg
Iron 2 mg
Sodium 363 mg
Calcium 116 mg