Pasta with Ricotta, Herbs, and Lemon

Photo: Kana Okada
Chopped fresh herbs and a splash of lemon juice provide bright flavor for this simple pasta dish.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 10 Minutes

Nutritional Information

Calcium 159.82 mg
Calories 573.42
Caloriesfromfat 24 %
Carbohydrate 87 g
Cholesterol 46.68 mg
Fat 15.36 g
Fiber 3.94 g
Iron 4.23 mg
Protein 22.65 mg
Satfat 9.21 g
Sodium 271.26 mg

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

Preparation

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 pepper and toss.

Tip: Ricotta can vary dramatically in taste and texture. Depending on the brand you use, you may need to add extra pasta water and butter to create a sauce that's sufficiently creamy.

Note:

Sara Quessenberry,

July 2005