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Penne With Lemon, Ricotta and Basil

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“from food Republik blog”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside.
  2. In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest.
  3. Moisten with some of the reserved pasta water to make a sauce-like consistency.
  4. Season to taste with salt and pepper.
  5. Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.

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