Pasta with Ricotta, Herbs, and Lemon

I found this recipe on the website Real Simple when looking for a quick an easy dinner, and have adapted it.  The amounts of ingredients can be fudged to meet the needs of however many people you’re planning to serve.  As a result, any amounts shown below are approximate.


You’ll need:


Penne pasta (or whatever you want to use)
1-2 tbs unsalted butter, cut into small pieces
1 cup ricotta cheese, store-bought or homemade
A few tablespoons of parmesan cheese, shredded
1 lemon, zested and juiced
Walnuts, chopped and toasted (I used a generous handful or so)
1/3-1/2 cup pasta water, reserved
Chopped fresh herbs, to taste (I used basil and parsley)
3/4 tsp kosher salt


Cook your pasta according to the directions on the packaging.  While the pasta cooks, combine the ricotta, butter, parmesan cheese, lemon zest and juice, and walnuts in a bowl.  Set aside until the pasta is just about done cooking.


Before draining the pasta, reserve 1/2 cup of the pasta water.  Start by pouring ~1/3 cup of the water into the bowl with the cheese mixture.  Stir to combine.  If a creamier texture is desired, add more water.


Strain the pasta and add it back into the pot in which it was cooked (or a large serving bowl).  Pour the cheese sauce mixture over the pasta.  Toss to combine.  Add the herbs and salt.  Taste and adjust seasoning as necessary.


And there you have it.  A quick and easy dinner perfect for a Meatless Monday, or any other day of the week.  Enjoy!

 

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