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PASTA WITH RICOTTA, HERBS, AND LEMON
from "Real Simple® 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

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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 - $2.59/ea
 16oz
 
  Polly-O Part Skim Ricotta Cheese - $9.99/ea
 48oz
 
  Lemons - $0.99/ea Save! 5 for $4.50
 Farm Fresh, Med
 
Choose one or more herbs
  Chervil
This product is currently unavailable.
 
  Tarragon - $1.99/ea
 Farm Fresh
 
  Italian Parsley - $2.49/ea
 Farm Fresh
 
  Gotham Greens Local Basil - $4.49/ea
 1oz, Local
 
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $2.79/ea
 2 sticks  
 
  Morton's Coarse Kosher Salt - $2.89/ea
 48oz
 
  FreshDirect Tellicherry Pepper, Ground
This product is currently unavailable.
 
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