Penne with Ricotta, Lemon and Basil
| Yield: | 1 Servings |
| Categories: |
| 7 | oz | (scant 1 cup) fresh ricotta cheese |
| 1 | Lemon; Thinly pared zest of, finely chopped | |
| Salt and freshly ground black pepper | ||
| Generous amount of fresh basil leaves; roughly torn | ||
| 14 | oz | Penne or any shore dried pasta |
| 2 | oz | Freshly grated Parmigiano Reggiano |
| Extra virgin olive oil for drizzling |
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