Pasta And Spinach With Ricotta And Herbs - cooking recipe

Ingredients

3/4 lb pasta (I used penne)
1 (10 ounce) box frozen spinach, thawed and drained
4 scallions, chopped
1/4 cup fresh parsley, chopped
1/2 cup butter, softened
1 tablespoon dried tarragon
1 lemon, juice and zest of
3/4 cup ricotta cheese
1/4 cup heavy cream (or mascarpone cheese)
salt, to taste
black pepper, to taste

Preparation

Cook pasta in salted water according to package instructions.
In a large bowl mix remaining ingredients and set aside.
Drain the pasta, reserving 1/4 cup of the cooking water.
Thoroughly toss pasta with the cheese mixture and reserved cooking liquid. Serve immediately.