Pasta With Ricotta, Herbs, and Lemon

Pasta With Ricotta, Herbs, and Lemon
Kana Okada

five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
10
minutes
cooking
20
minutes

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

Directions

  1. Cook the pasta according to the package directions. Reserving ⅓ cup of the water, drain the pasta, then return it to the pot.
  2. In a medium bowl, whisk together the butter, ricotta, and reserved pasta water until a rich, creamy sauce forms.
  3. Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss.
     
Sara Quessenberry
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 24 %
  • Calcium 159.82 mg
  • Carbohydrate 87 g
  • Cholesterol 46.68 mg
  • Fat 15.36 g
  • Fiber 3.94 g
  • Iron 4.23 mg
  • Protein 22.65 mg
  • Sat Fat 9.21 g
  • Sodium 271.26 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments