Penne with Ricotta, Herbs, and Lemon2017-07-11
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
- 1 lb. penne pasta
- 1 cup fresh ricotta
- 1/3 cup mixed fresh herbs (such as tarragon, basil, flat-leaf parsley, and chervil), roughly chopped
- 1 tsp. lemon zest
- Olive oil
- Salt and Pepper
In a pot of boiling water, add some olive oil. Then, drop the penne and cook as directed in the package.
While the pasta is cooking, whisk the ricotta, and butter in large bowl. Get 1/3 of a cup of water from the pot of pasta, and whisk it with the ricotta mixture until it has a thick, creamy texture.
Drain the hot pasta, and toss it in the sauce. Add the herbs, lemon zest, and a pinch of salt and pepper. Serve and enjoy!