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A serving of up to about 2 1/2 tablespoons of ricotta cheese is low in lactose. This recipe contains only about 2 3/4 teaspoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the pasta according to package directions until al dente ā tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
While the pasta cooks, combine the basil, parsley, 1/4 cup olive oil, apple cider vinegar, dried oregano, and 1/4 tsp salt in a small bowl. Stir well and set aside.
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