Ricotta and Lemon-Basil Pasta

From Health magazine, April 2007

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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
• 1⁄4 cup  chopped fresh basil
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
•  lemon wedge (optional)

Directions

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.