Penne with Herbed Ricotta Recipe

Penne with Herbed Ricotta Recipe

  • 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
  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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