Try this Penne with Ricotta, Lemon and Basil recipe, or contribute your own.
Suggest a better descriptionA very refreshing pasta, wonderful followed by a salad of mixed leaves with plenty of fennel, carrots, spring onions (scallions) and maybe the red onion frittata. This is a light summer dinner to impress all vegetarian friends, and it can be prepared in under half an hour. Remember to buy the freshest ricotta available. In a large bowl heat the ricotta with the lemon zest using a balloon whisk, adding salt, black pepper and the basil. Cook the pasta in plenty of lightly salted boiling water. Add a ladle of water from the pasta to the ricotta mixture to moisten it a little and then place the bowl over the pasta pan for a few minutes to soften the mixture. When the pasta is al dente, drain it and mix with the ricotta. Sprinkle with the Parmesan and drizzle with a little olive oil. Serves 4 Posted to JEWISH-FOOD digest V97 #326 by BNLImp@aol.com (Iara Lewin) on
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Serving Size: 1 Serving (652g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 5mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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