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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)
- 3/4 teaspoon zest of 1 lemon, grated
- 1/4 teaspoon kosher salt
Directions:View on Real Simple
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