Ricotta and Lemon-Basil Pasta

ricotta-lemon-basil-pasta Photo: Yunhee Kim; Styling: Anna Beckman


  • 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.

  • Prep Time:
  • Cook Time:

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

Nutritional Information

Calories per serving: 273
Fat per serving: 4g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 15g
Carbohydrate per serving: 46g
Fiber per serving: 2g
Cholesterol per serving: 20mg
Iron per serving: 2mg
Sodium per serving: 363mg
Calcium per serving: 116mg

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