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Pasta with Ricotta, Herbs and Lemon, and Sauvignon Blanc

Pasta with Ricotta

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1 pound penne
2 tablespoons unsalted butter, cut into small pieces
1 cup fresh ricotta
1/2 cup roughly chopped mixed fresh herbs (we recommend chervil, tarragon, and flat-leaf parsley)
Zest one lemon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Cook the pasta according to the package directions. Reserve cup of the water, drain the pasta, then return it to the pot.

In a medium bowl, whisk together the butter, ricotta, and reserved pasta water until a rich, creamy sauce forms

Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss. Serve with Iron Hub Sauvignon Blanc.

Recipe Courtesy of Sara Quessenberry, Real Simple