Lemony Ricotta Pasta with Basil — Weeknight Dinner Recipes from the Kitchn

thekitchn.com

Robin Ashby

1 pound pasta, small shapes (see Recipe Note)

2 cups ricotta cheese, preferably freshly made

1 cup freshly grated Parmesan cheese

2 tablespoons good-quality olive oil

Juice and zest of one lemon

½ teaspoon coarse salt

½ teaspoon freshly ground black pepper

½ cup loosely packed basil leaves, sliced into a chiffonade

Directions at thekitchn.com

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