Ricotta and Lemon-Basil Pasta

• 8 ounces uncooked shell pasta or 8 ounces campanelle pasta
• 1 cup part-skim ricotta cheese
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 14 cup chopped fresh basil
• 34 teaspoon salt
• 12 teaspoon pepper
• lemon wedge (optional)

1. Cook the pasta according to package directions.
2. Drain, reserving 1/4 cup cooking liquid.
3. Combine ricotta, next 5 ingredients (through pepper), and reserved cooking liquid in a large bowl.
4. Add the pasta, and toss to combine.
5. Garnish with lemon wedges, if desired.
6. Serve immediately.

shell pasta, ricotta cheese, lemon rind, lemon juice, fresh basil, salt, pepper, lemon

Taken from www.food.com/recipe/ricotta-and-lemon-basil-pasta-375720 (may not work)