Lemon Ricotta Whole Wheat Pasta Salad

My best friend mentions my lemon pasta on a regular basis. We live together and she begs for me to make it [almost] everyday. I've been making the pasta for about seven years now and wanted to see if I could put a little twist on a classic of mine; and boy did it turn out amazing. It's pretty much my old recipe, but with the ricotta cheese instead of heavy cream, consists lesser calories. It's incredible and I assure you it will not disappoint as the perfect summer pasta salad for your next line-up!

Lemon Ricotta Whole Wheat Pasta
Prep Time: 15 Minutes / Cook Time: 15 Minutes / Serving Size: 6

Ingredients:

• 1 Package of Whole Wheat Fusilli Pasta
• 15 Oz. Whole Milk Ricotta Cheese
• 2 Lemons, Zest and Juice
• 3/4 Tsp. Salt
• 1/2 Tsp. Pepper
• 2 Garlic Cloves, Minced
• 1 Tsp. Olive Oil
• 8 Basil Leaves, plus more for garnish
• 2 Cups of Grape / Cherry Tomatoes 
• Parmesan (optional) 
• Arugula (optional)

Directions:

Place the ricotta into a medium bowl. 

Zest and juice the lemons into the bowl.

Add salt and pepper.

Mince the garlic and add olive oil to a non-stick pan. Heat over medium heat and cook for 2 minutes, before browned. Add to the bowl.

Stack the basil and roll. Chifonnade the basil. Add to bowl.

Mix together.

Fill pasta pot up with water and bring to boil. Add salt to water.

Once boiling, add in pasta for the allotted time. 

Half the tomatoes. While the pasta cooks.

Strain pasta once done. Add pasta back into pot and pour in ricotta mixture. Heat pot over low and stir for 2 minutes until sauce is absorbed. 

Place in serving bowl, add in tomatoes and mix. 

 

Garnish with basil and parmesan and serve over arugula, if using.