1 1-lb. box penne
\n2 T. unsalted butter, cut into pieces
\n1 C. fresh ricotta
\n1\/3 C. roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)
\nZest of 1 lemon, grated
\n3\/4 tsp. kosher salt
\n1\/4 tsp. freshly ground black pepper<\/p>\n
Cook the pasta according to the package directions. Reserving 1\/3 C. of the water, drain the pasta, then return it to the pot. In a medium bowl, whisk together the butter, ricotta, and pasta water until a rich, creamy sauce forms. Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss. Tip: Ricotta can vary dramatically in taste and texture. Depending on the brand you use, you may need to add extra pasta water and butter to create a sauce that’s sufficiently creamy.<\/p>\n
Yield: 4 servings
\nCalories: 573
\nFat: 15.4g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1-lb. box penne 2 T. unsalted butter, cut into pieces 1 C. fresh ricotta 1\/3 C. roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley) Zest of 1 lemon, grated 3\/4 tsp. kosher salt 1\/4 tsp. freshly ground black pepper Cook the pasta according to the package directions. Reserving 1\/3 C. of the water, drain the pasta, then return it to the pot. In a medium bowl, whisk together the butter, ricotta, and pasta water until…<\/p>\n