Saturday, February 4, 2012

Lemon Basil Ricotta Pasta Recipe

A lemon basil cheesey  flavored pasta!

1 lb Linguine, Perciatelli, or other pasta of choice
1 15-ounce package (about 2 cups) or fresh homemade Ricotta cheese
1 cup freshly grated Parmesan cheese
2 tablespoons extra virgin olive oil
2 tablespoon butter
zest of 1 lemon
juice of half the lemon no seeds
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 loosely packed basil leaves, sliced thin

Boil  a saucepan  of water with 1/2 teaspoon salt. Add the pasta. Cook till al dente. Set aside tossed with 2 tablespoons of butter.

In a large saucepan,  mix together the remaining ingredients, excluding the basil and ricotta.  Slowly stir the ricotta and then basil.
Add the  buttered pasta and mix well. Serve with garlic bread and salad.
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