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Pasta with Ricotta, Herbs and Lemon


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Member since 2006

Serves | Prep Time | Cook Time 15

Ingredients

1 pound box penne
2 tablespoon unsalted butter, cut into small pieces
1 cup fresh ricotta
1/3 cup roughly chopped mixed herbs (such as chevil, tarragon and flat-leaf parsley)
1 lemon zested
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Cook pasta according to the package directions. Reserving 1/3 cup of the pasta water, drain the pasta, then return to the pot.


In a medium bowl, wisk together the butter, ricotta, and pasta water until a rich creamy sauce forms. Pour the sauce over the hot pasta. Add the herbs, lemon zest, salt and pepper and toss.


HINT - this does not make good leftovers - make only what you need.


Pairs Well With


Notes

I found this in Real Simple magazine a few years ago - nice and creamy. HINT - this does not make good leftovers - make only what you need.

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