Pasta With Ricotta, Herbs, and Lemon

0507pasta-ricotta-herbs
Photo by Kana Okada
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 573.42 calories
    • Calories 24 calories from fat
    • Fat 15.36 g
    • Sat Fat 9.21 g
    • Cholesterol 46.68 mg
    • Sodium 271.26 mg
    • Protein 22.65 mg
    • Carbohydrate 87 g
    • Fiber 3.94 g
    • Iron 4.23 mg
    • Calcium 159.82 mg

Ingredients

  1. Check 1 1-pound box penne
  2. Check 2tablespoons unsalted butter, cut into small pieces
  3. Check 1cup fresh ricotta
  4. Check 1/3cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)
  5. Check zest of 1 lemon, grated
  6. Check 3/4teaspoon kosher salt
  7. Check 1/4teaspoon 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.