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Ricotta And Lemon-Basil Pasta

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8 ounces uncooked pasta, such as seashell or campanelle

1 cup (8 ounces) part-skim ricotta cheese

1 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1/4 cup chopped fresh basil

3/4 teaspoon salt

1/2 teaspoon pepper

lemon wedges (optional)

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