Heat a large coverd saucepot of salted water on boliong high. Cook pasta as label directions
Meanwhile, in bowl, combine ricotta, feta, lemon peel, salt, and black pepper
3.Reserve 1/3 cup pasta cooking water. Drain pasta and return to saucepot. Stir reserved cooking water into ricotta mixture; toss with pasta to coat. Stir in herbs and chopped tomatoes.
Originally Submitted
4/2/2012
0 Out of 5 from
0 reviews
You can add this Summer herb pasta recipe to your own private DesktopCookbook.
