Pasta With Ricotta, Herbs, and Lemon

By ClaudiaJan

Ingredients

• 1 1-pound box penne
• 2 tablespoons  unsalted butter, cut into small 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

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

Cook the pasta according to the package directions. Reserving ⅓ cup of the water, drain the pasta, then return it to the pot.

In a medium bowl, whisk together the butter, ricotta, and reserved pasta water until a rich, creamy sauce forms.

Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss.