Pasta with Ricotta, Herbs and Lemon
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
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.