Penne With Lemon, Ricotta And Basil

1. 1

   Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside.

2. 2

   In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest.

3. 3

   Moisten with some of the reserved pasta water to make a sauce-like consistency.

4. 4

   Season to taste with salt and pepper.

5. 5

   Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.