Recipe - Penne With Ricotta Lemon And Basil

8 ounce Penne or short fusilli pasta
1 Juicy lemon
1/3 cup Extra virgin olive oil
Grated rind and puree of a
lemon
Dijon Mustard
Garlic
10 Yellow or red cherry
tomatoes, halved or
quartered, depending upon
how large they are
1 bn Arugula or watercress, well
washed, stemmed
Salt and crushed red pepper

Bring water to a boil for pasta. Salt water and boil pasta for 10 minutes
or until "al dente."

Meanwhile in the bottom of a mixing bowl combine about 1/3 cup extra virgin
olive oil, rind and juice of a lemon, mustard to taste and season with salt
and crushed red pepper.

Mince some garlic, halve or quarter cherry tomatoes and add to bottom of
mixing bowl.

Cut arugula into chiffonade ( not necessary with watercress).

When pasta is done, drain it and return to pasta pot and toss with
chiffonade of arugula; add dressing and toss until well combined.

Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC Format by Gail Shermeyer, 4paws@netrax.net

Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6563

Posted to MCRecipe Digest V1 #495 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.