Penne with Herbed Ricotta |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Ingredients:
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 |
Directions:
1. Stir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.
2. 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.
3. 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.
|
|