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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:


  • 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


  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.