Pasta with Ricotta, Herbs, and Lemon

Ingredients

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

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...

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