Pasta With Ricotta sauce
Ingredients
* 1 1-pound box penne
* 2 tablespoons unsalted butter, cut into pieces
* 1 cup fresh ricotta
* 1/3 cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)
* zest of 1 lemon, grated
* 3/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Directions
1. Cook the pasta according to the package directions. Reserving 1/3 cup of the water, drain the pasta, then return it to the pot.
2. In a medium bowl, whisk together the butter, ricotta, and pasta water until a rich, creamy sauce forms.
3. Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss.
* 1 1-pound box penne
* 2 tablespoons unsalted butter, cut into pieces
* 1 cup fresh ricotta
* 1/3 cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)
* zest of 1 lemon, grated
* 3/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Directions
1. Cook the pasta according to the package directions. Reserving 1/3 cup of the water, drain the pasta, then return it to the pot.
2. In a medium bowl, whisk together the butter, ricotta, and pasta water until a rich, creamy sauce forms.
3. Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss.
