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