Pasta With Ricotta, Herbs, and Lemon
1 1-pound box penne
2 tablespoons unsalted butter, cut into small pieces
1 cup fresh ricotta
1/3 cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley) **We tried basil
zest of 1 lemon, grated
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cook the pasta according to the package directions. Reserving 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 rich, creamy sauce forms.
Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss.
The mediocre teacher tells. The good teacher explains. The superior teacher demonstrates. The great teacher inspires. ~William Arthur Ward
"Once children learn how to learn, nothing is going to narrow their mind. The essence of teaching is to make learning contagious, to have one idea spark another." -- Marva Collins