I think this was better cold the next day. It just wasn't too good hot. I don't think ricotta was the right cheese for this recipe. I may make it again as a cold pasta salad dish.
Ricotta and Lemon-Basil Pasta
Make sure to reserve some of the cooking water before you drain the pasta. It'll add flavor and help thicken the sauce.
More From Health
- Calories: 273
- Fat: 4g
- Saturated fat: 2g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 15g
- Carbohydrate: 46g
- Fiber: 2g
- Cholesterol: 20mg
- Iron: 2mg
- Sodium: 363mg
- Calcium: 116mg
- 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)
- 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.
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