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Yunhee Kim Photo by: Yunhee Kim

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.

Health APRIL 2007

  • Yield: Makes 4 servings (serving size: 1 cup)
  • Cook time:12 Minutes
  • Prep time:5 Minutes

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)

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Ricotta and Lemon-Basil Pasta recipe

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