Active Time

　　15 min

　　Total Time

　　30 min

　　

Ingredients

Makes 6 servings

　　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

　　

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.