Saturday, September 30, 2006

Thirty Minute Meal, 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 object2
1/4 teaspoon freshly ground black pepper
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.Tip: Ricotta can vary dramatically in taste and texture. Depending on the brand you use, you may need to add extra pasta water and butter to create a sauce that's sufficiently creamy.

Yield: Makes 4 servings


CALORIES 573.42(24% from fat); FAT 15.36g (sat 9.21g); PROTEIN 22.65mg; CHOLESTEROL 46.68mg; CALCIUM 159.82mg; SODIUM 271.26mg; FIBER 3.94g; CARBOHYDRATE 87g; IRON 4.23mg

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