Pasta With Ricotta, Herbs, And Lemon
- 1 1-pound box penne
- 2 tablespoons unsalted butter, cut into pieces
- 1 cup fresh ricotta
- 1/3 cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)
- Zest of 1 lemon, grated
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cook the pasta according to the package directions. Reserving 1/3 cup of the water, drain the pasta, then return it to the pot. In a medium bowl, whisk together the butter, ricotta, and pasta water until a rich, creamy sauce forms. Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss.
- Ricotta can vary dramatically in taste and texture. Depending on the brand you use, you may need to add extra pasta water and butter to create a sauce that's sufficiently creamy.
penne, unsalted butter, fresh ricotta, herbs, lemon, kosher salt, freshly ground black pepper
Taken from www.myrecipes.com/recipe/pasta-with-ricotta-herbs-lemon (may not work)