Sunday, May 01, 2005

Shells with Ricotta, Basil and Lemon

Shells with Ricotta, Basil and Lemon (Adapted from Veg Times)

16 ounces dry medium shells
2 teaspoons olive oil
3/4 cup fresh whole wheat breadcrumbs
15 ounces ricotta cheese
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
16 fresh basil leaves, sliced into thin ribbons
Salt and pepper
1 lemon, cut in wedges

In a large pot of boiling salted water, cook pasta according to the time on the package. Drain.

While the pasta is cooking, place oil in a large skillet and heat over medium. Add fresh breadcrumbs and sauté until golden brown - about 3-5 minutes.

In a large bowl, whisk together ricotta, lemon juice and zest. Fold in basil and season to taste with salt and pepper.

Add the hot pasta to the bowl of ricotta and toss well to coat. Scatter with toasted breadcrumbs and serve with a wedge of lemon.

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  1. I just love coming here and have tried many many many of your recipes. Each one has turned out well and great for this stay-at-home mother. I like to have fresh meals for my husband every night. I have a quick questions about this recipe: how much lemon juice? I have some ricotta and lemons on hand and thought I'd try this tomorrow. Thank you for your passion!


  2. Kate -

    Doh! I edited the recipe - it should be 3 tablespoons. Thanks for the quick catch!

  3. Joe:

    Did you use the fancy-schmancy fresh ricotta? Or will this work with your standard supermarket ricotta from the dairy case?

  4. Lori - I just used the everyday ricotta from the store!