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Categories:Viewed: 54 - Published at: 7 years ago
Ingredients
- 8 ounces uncooked shell pasta or 8 ounces campanelle pasta
- 1 cup part-skim ricotta cheese
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 14 cup chopped fresh basil
- 34 teaspoon salt
- 12 teaspoon pepper
- lemon wedge (optional)
Method
- 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.
