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  • 6servings
  • 15minutes

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B9, C
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups whole-milk ricotta

  2. 2 tablespoons chopped chives

  3. 2 tablespoons chopped flat-leaf parsley

  4. 2 tablespoons chopped basil

  5. 1 teaspoon chopped thyme

  6. 1/3 cup extra-virgin olive oil

  7. 1 pound penne

Instructions Jump to Ingredients ↑

  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.

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