This pasta dish is cheap, quick and refreshing. It’s great for when you’re a super-busy student 🙂
Lemon, Basil and Marscapone Pasta
1 lb dried pasta
5 tbsp fresh lemon juice
1 tsp grated lemon zest
1 cup marscapone
salt and black pepper
1 handful torn fresh basil
- Cook the pasta in a large pot of boiling, salted water, until al dente.
- While pasta is cooking, place the marscapone, with 2 – 3 tablespoons of pasta water, in a skillet over medium-low heat. When the marscapone is melted and smooth, slowly add in the lemon juice an zest. Warm gently, stirring constantly, until heated through – about 4 minutes.
- Salt and pepper to taste.
- Drain the pasta, reserving 1/2 cup pasta water. Add pasta and basil to the sauce and toss well to coat, adding reserved water as needed.