Pasta with Ricotta, Herbs and Lemon
1 pound penne
2 tablespoons unsalted butter, cut into small pieces
1 cup fresh ricotta
1/2 cup roughly chopped mixed fresh herbs (we recommend chervil, tarragon, and flat-leaf parsley
Zest of one lemon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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.
Recipe Courtesy of Sara Quessenberry, Real Simple