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Pasta With Ricotta, Herbs, and Lemon

Pasta With Ricotta, Herbs, and Lemon
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Serves 4| Hands-On Time: | Total Time:

Ingredients

  • 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.
     
By July, 2005

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

Ricotta
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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