Pasta with Ricotta, Herbs, and Lemon

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


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

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


Related Articles

Best Wine Deals

See More Deals

Snooth Media Network