Recipe information
Total Time
30 min
Yield
Makes 6 servings
Ingredients
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
Preparation
Step 1
Stir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.
Step 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.
Step 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.
