Lemony Ricotta Pasta with Basil
- 1 lb good-quality pasta, in a short twisted shape or with a hole (such as penne or gemili)
- 1 15-ounce package (about 2 cups) fresh ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons good-quality olive oil
- zest of 1 lemon
- juice of half the lemon
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 loosely packed basil leaves, sliced thin, as in a chiffonade
- This recipe is vegetarian
- Produce
- Basil, loosely packed leaves (1/2)
- Lemon, zest of (1)
- Lemon, juice of half (1)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Olive oil, good-quality (2 tablespoons)
- Salt, coarse (1/2 teaspoon)
- Pasta & Grains
- Pasta, good-quality (1 lb)
- Dairy
- Parmesan cheese (1 cup)
- Ricotta cheese, fresh (1 15-ounce package)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published July 22, 2008 (4 years ago).
24 people saved this recipe.
