Penne With Herbed Ricotta - cooking recipe

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

Stir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.
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.
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.