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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




original starting weight 270

returned to WW Oct. 12, 2005


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

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