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cybergranny

Penne w/Ricotta, Lemon and Basil

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7 oz (scant 1 cup) low fat ricotta cheese

Thinly pared zest of lemon, finely chopped

Salt and freshly ground black pepper

A generous amount of fresh basil leaves, roughly torn

12 oz penne or any shore dried pasta

1/2 cup reduced fat parmesan

Extra virgin olive oil for drizzling about 2 tablespoons.

 

In a large bowl heat the ricotta with the lemon zest using a balloon whisk, adding salt, black pepper and the basil. Cook the pasta in plenty of lightly salted boiling water. Add a ladle of water from the pasta to the ricotta mixture to moisten it a little and them place the bowl over the pasta pan for a few minutes to soften the mixture. When the pasta is al dente drain it and mix with the ricotta. Sprinkle with the Parmesan and drizzle with a little olive oil.

Serves 4 generously: 10 points per serving

 

488 calories

66g carbs

21g protein

12g fat

25g cholesterol

300mg sodium

2g fiber

322mg calcium

3mg iron


Barbara

~~~~~~~~

http://www.flickr.com/photos/cybergranny49/sets/

original starting weight 270

returned to WW Oct. 12, 2005

241.4/142/155

Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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