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)
How to Make It
Cook the pasta according to package directions. Drain, reserving 1/4 cup cooking liquid.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.