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
Cook the pasta according to the package directions.
Reserving 1/3 cup of 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.
Mix the creamy sauce and pasta for only 30 seconds.
Add the herbs, zest, salt and pepper and toss.
Makes 4 servings
Real Simple magazine July 2005