Penne with Ricotta, Lemon, and Basil

(Penne con Ricotta, Limone e Basilico)

quantity	ingredient
1 cup	fresh ricotta cheese
1	lemon
4 tablespoons	olive oil (prefer extra virgin)
	basil leaves, fresh, torn roughly
to taste	salt
to taste	black pepper (fresh ground)
14oz	penne pasta
1/2 cup	parmesan cheese (shredded finely)

Zest the lemon. You can use a carrot peeler to do this. Keep the zests thin.
Mix the ricotta cheese, lemon zest, basil leaves, salt and pepper in a large bowl.
Cook the pasta in a pot of lightly salted water.
When the pasta water begins to boil, take one small ladle of the water and add it to the cheese mixture. Stir well to soften the mixture.
When the pasta is ready, turn off the heat, drain out the water, and place the pasta back in the pot. Stir the cheese mixture into the pasta..
Lay the peppers and mixture on top, and crumble goats cheese over the top.
Sprinkle olive oil over top and serve.
Place servings in bowl. Sprinkle with parmesan cheese and drizzle olive oil lightly over the top.
Serve.