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Pasta With Ricotta, Herbs, and Lemon

Kana Okada
Serves 4 Hands-On Time: 10m Total Time: 20m

Ingredients

  • 1 1-pound box penne
  • 2 tablespoons unsalted butter, cut into 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 1/3 cup of the water, drain the pasta, then return it to the pot.
  2. In a medium bowl, whisk together the butter, ricotta, and 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.
     
By Sara Quessenberry,  July 2005
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Quick Tip

Ricotta can vary dramatically in taste and texture. You may need to add pasta water and butter to create a sauce that's sufficiently creamy.

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.

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