Lemon Ricotta Pasta
Ingredients
- 1 pound box pasta I like to use rotini or rigatoni
- 2 tablespoons butter cut into pieces
- 1 cup ricotta
- 1/4 cup roughly chopped parsley
- Zest and juice of 1 lemon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cook the pasta according to the package directions.
- Reserve ⅓ cup of the water, drain the pasta, then return it to the pot.
- In a medium bowl, whisk together the butter, ricotta, and reserved pasta water until a creamy sauce forms.
- Pour the sauce over the hot pasta. Add the herbs, lemon juice/zest, salt, and pepper.
- Toss and enjoy!