Ricotta And Lemon-Basil Pasta

• 8 ounces uncooked pasta, such as seashell or campanelle
• 1 cup (8 ounces) part-skim ricotta cheese
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh basil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• Lemon wedges (optional)

1. Cook the pasta according to package directions. Drain, reserving 1/4 cup cooking liquid.
2. Combine ricotta, next 5 ingredients (through pepper), and reserved cooking liquid in a large bowl. Add the pasta, and toss to combine. Garnish with lemon wedges, if desired. Serve immediately.
3. Wine note: Wolf Blass South Australian Chardonnay, around $12, is a classy number that tastes like twice the price. It combines lemony fruit and a soft kiss of toasty oak to complement the zestiness of the pasta and nuttiness from the green beans.
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pasta, ricotta cheese, lemon rind, lemon juice, fresh basil, salt, pepper, lemon wedges

Taken from www.myrecipes.com/recipe/ricotta-lemon-basil-pasta (may not work)