Recipe: Pasta with Ricotta, Herbs and Lemon

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.

Serve immediately.

Makes 4 servings

Real Simple magazine July 2005