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    PASTA WITH RICOTTA, HERBS, AND LEMON
    from "Real SimpleŽ magazine"

    Ricotta can vary dramatically in taste and texture depending on the brand. You may need to add a little extra pasta water and butter to create a sauce that's sufficiently creamy.

    Hands-on time: 10 minutes
    Total time: 20 minutes

    Makes 4 servings
    INGREDIENTS (CLICK TO BUY)

    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

    Print recipe
    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.
    NUTRITION PER SERVING
    CALORIES 573.42(24% from fat); FAT 15.36g (sat 9.21g); PROTEIN 22.65mg; CHOLESTEROL 46.68mg; SODIUM 271.26mg; FIBER 3.94g; CARBOHYDRATE 87g


    Product nutrition and information
     Quantity Ingredients Est.Price
      De Cecco Penne - $2.49/ea
     16oz
     
      Polly-O Whole Milk Ricotta Cheese - $4.29/ea
     15oz
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
    Choose one or more herbs
      Chervil
    This product is currently unavailable.
     
      Tarragon - $1.99/ea
     Farm Fresh
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
     
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
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