8 ounces uncooked pasta, such as seashell or campanelle
1 cup (8 ounces) part-skim ricotta cheese
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
¼ cup chopped fresh basil
¾ teaspoon salt
½ teaspoon pepper
Lemon wedges (optional)
Cook the pasta according to package directions. Drain, reserving ¼ cup cooking liquid.
Combine ricotta, next 5 ingredients (through pepper), and reserved cooking liquid in a large bowl. Add the pasta, and toss to combine. Garnish with lemon wedges, if desired. Serve immediately.