May 8

Ricotta and Lemon-Basil Pasta

How is everyone’s week going? Mine feels long. REALLY long. I’m not sure why…Whole30 is going well and physically I’m feeling good, but I’m tired! Can’t wait to see the results at the end of the month.

Meanwhile, this post isn’t helping curb my appetite very much. I miss pasta!

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This is a great springy pasta dish that’s perfect for a quick weeknight meal, or even for company. You won’t believe how easy it is!

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Sigh.

Ricotta and Lemon-Basil Pasta
from Health

1 pound campanelle pasta
2 cups part skim ricotta cheese
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/2 cup chopped fresh basil
salt and pepper
lemon wedges

Cook pasta according to package directions. Drain and reserve 1/2 cup of cooking liquid.

Combine ricotta, lemon rind and juice, basil, salt and pepper in a bowl. Add reserved cooking liquid a little at a time, making sure the mixture isn’t too watery. Add pasta and toss to combine. Garnish with lemon wedges and serve immediately.

Serves 4.

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