Ricotta and Lemon-Basil Pasta
Yunhee Kim
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.
Print
- Prep Time:
- Cook Time:
- 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 |
| Carbohydrates per serving: | 46g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 20mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 363mg |
| Calcium per serving: | 116mg |
This Recipe Is
Health
[an error occurred while processing this directive]