Lemon Ricotta Pasta With Parsley And Chives

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   ["Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions. I cook mine until ""al dente,"" which usually takes 7-8 minutes. Reserve at least 1/2 cup of the pasta cooking liquid when it is done.", "As the pasta cooks, combine the lemon zest and juice, olive oil, chives, parsley and ricotta in a large bowl.", "Add the cooked and drained pasta to the bowl along with the pat of butter. Stir a few times to let the butter melt into everything. Add the parmesan-romano cheese and stir to combine. Add some reserved pasta cooking liquid until the sauce reaches your desired consistency.", "Add salt to taste and garnish with extra cheese."]

* Per serving · 4 servings · Values may vary.

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