Summer Herb Pasta

• 1 lb rotini pasta or 1 lb campanelle pasta
• 1 cup ricotta cheese, part-skim
• 14 cup feta cheese, crumbled
• 12 teaspoon lemon peel, freshly grated
• 14 teaspoon salt
• 14 teaspoon pepper, freshly ground
• 12 cup fresh parsley leaves, chopped
• 12 cup fresh mint leaves, chopped
• 12 cup fresh basil leaf, chopped
• 4 plum tomatoes

1. Heat large covered saucepot of salted water to boiling on high.
2. Cook pasta as label directs.
3. Meanwhile, in bowl, combine ricotta, feta, lemon peel, and 1/4 tsp each salt and freshly ground pepper.
4. Reserve 1/3 cup pasta cooking water.
5. Drain pasta and return to saucepot.
6. Stir reserved cooking water into ricotta mixture, toss with pasta to coat.
7. Stir in herbs and chopped tomatoes.
8. Enjoy!

rotini pasta, ricotta cheese, feta cheese, lemon peel, salt, pepper, parsley, mint, fresh basil leaf, tomatoes

Taken from www.food.com/recipe/summer-herb-pasta-386613 (may not work)