Penne With Lemon, Ricotta And Basil - cooking recipe

Ingredients

3/4 cup fresh ricotta cheese
zest of one lemon, grated
juice of one lemon
3 tablespoons butter
1/2 lb penne
1/2 cup packed fresh basil leaf, chopped
1 tablespoon olive oil
salt and pepper

Preparation

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