1-pound box penne
unsalted butter, cut into small pieces
roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)
zest of 1 lemon, grated
freshly ground black pepper
- 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.