Pasta with Ricotta, Herbs, and Lemon

Pasta with Ricotta, Herbs, and Lemon
Photo by Kana Okada


  • 1 1-pound box penne
  • Zest of 1 lemon, grated
  • 1 cup fresh ricotta
  • 2 tablespoons unsalted butter, cut into pieces
  • 1/3 cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Cook the pasta according to the package directions. Reserving 1/3 cup 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...

View full recipe at My Recipes


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