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Lemony Ricotta Pasta with Basil

kept bymlehet
recipe byThe Kitchn

1 pound pasta, small shapes (see Recipe Note)
2 cups ricotta cheese, preferrably freshly-made
1 cup freshly grated Parmesan cheese
2 tablespoons good-quality olive oil
Juice and zest of one lemon
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup loosely packed basil leaves, sliced into a chiffonade



mlehet's picture

Nice one pot dinner. Could easily add a meat to this, fish perhaps?

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