Serves 6 in 30 minutes or fewer.
Toasted breadcrumbs give this dish an authentic touch.
1 lb. medium-size dried pasta shells or rigatoni
2 tsp. olive oil
3/4 cup fresh breadcrumbs
2 cups low-fat ricotta cheese (15 oz.)
3 Tbs. fresh lemon juice
1 tsp. lemon zest
16 fresh basil leaves, sliced into thin ribbons
1 lemon, cut in wedges
Cook pasta according to package directions; drain.
Meanwhile, heat olive oil in skillet over medium heat. Add breadcrumbs, and sauté 3 to 4 minutes, or until golden brown.
Combine ricotta, lemon juice and zest in warm serving bowl. Fold in basil; season to taste with salt and pepper.
Toss pasta with ricotta mixture until well coated. Taste, and adjust seasonings if necessary. Sprinkle with toasted breadcrumbs, and garnish with lemon wedges.
PER SERVING: 394 CAL; 20G PROT; 6.5G TOTAL FAT (3G SAT. FAT); 65G CARB; 27MG CHOL; 437MG SOD; 3G FIBER; 5G SUGARS
Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces
Toasted breadcrumbs give this dish an authentic touch.
1 lb. medium-size dried pasta shells or rigatoni
2 tsp. olive oil
3/4 cup fresh breadcrumbs
2 cups low-fat ricotta cheese (15 oz.)
3 Tbs. fresh lemon juice
1 tsp. lemon zest
16 fresh basil leaves, sliced into thin ribbons
1 lemon, cut in wedges
Cook pasta according to package directions; drain.
Meanwhile, heat olive oil in skillet over medium heat. Add breadcrumbs, and sauté 3 to 4 minutes, or until golden brown.
Combine ricotta, lemon juice and zest in warm serving bowl. Fold in basil; season to taste with salt and pepper.
Toss pasta with ricotta mixture until well coated. Taste, and adjust seasonings if necessary. Sprinkle with toasted breadcrumbs, and garnish with lemon wedges.
PER SERVING: 394 CAL; 20G PROT; 6.5G TOTAL FAT (3G SAT. FAT); 65G CARB; 27MG CHOL; 437MG SOD; 3G FIBER; 5G SUGARS
Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces
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