PENNE WITH HERBED RICOTTA

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Penne with Herbed Ricotta image

Provided by Lillian Chou

Categories     Pasta     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Ricotta     Fall     Spring     Summer     Winter     Family Reunion     Boil     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 cups whole-milk ricotta
2 tablespoons chopped chives
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped basil
1 teaspoon chopped thyme
1/3 cup extra-virgin olive oil
1 pound penne

Steps:

  • Stir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.
  • Meanwhile, cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain penne.
  • Stir 1/4 cup cooking water into ricotta mixture, then stir in penne. Thin with additional cooking water if desired and season with salt and pepper.

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