Ingredients for Penne With Lemon Ricotta And Basil
- Ricotta Cheese
- Lemon
- 2 tablespoons butter
- 1 pound penne pasta
- Fresh Basil Leaf
- 1 tablespoon olive oil
- Salt And Pepper
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How to Make Penne With Lemon Ricotta And Basil
- Bring a large pot of salted water to a boil. Add 1 pound of penne pasta and cook according to package directions until al dente, reserving about 1 cup of pasta cooking water before draining.
- While the pasta cooks, prepare the lemon ricotta sauce. In a medium saucepan, melt 2 tablespoons of butter over low heat.
- Stir in 15 ounces of ricotta cheese until smooth.
- Add the zest and juice of 1 large lemon.
- Gradually whisk in reserved pasta water, 1/4 cup at a time, until the sauce reaches your desired consistency. Season generously with salt and freshly ground black pepper to taste.
- Toss the drained pasta with 1 tablespoon of olive oil to prevent sticking.
- Add the lemon ricotta sauce to the pasta and toss gently to combine.
- Divide the pasta among serving plates.
- Garnish with 1/2 cup of fresh basil leaves and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
1g
Fat
99g
Carbs
31g
