Pasta With Ricotta, Herbs, and Lemon
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 573.42Calories From Fat 24%
- Calcium 159.82mg
- Carbohydrate 87g
- Cholesterol 46.68mg
- Fat 15.36g
- Fiber 3.94g
- Iron 4.23mg
- Protein 22.65mg
- Sat Fat 9.21g
- Sodium 271.26mg
What does this mean? See
Nutrition 101
.
Quick Tip
Ricottas vary dramatically in taste and texture. You may need to add more pasta water and butter to make the sauce sufficiently
creamy.
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