Pasta With Summer Herbs

Since I live in the Northeast, I am unable to grow my own herbs outside all year long. But once we are past the last frost, I pack a lot of herbs in pots on my deck where I can easily get to them. For our entire growing season, I try to plan meals or sides that can take full advantage of my herb garden. In the seasons other than summer, I have to purchase my fresh herbs, but there is nothing like having your own right outside your door. Now that we are getting to our growing season, I am ready to plant and anxious to harvest! Plus, I love looking at all those pots filled with fragrant plants. Here is a nice quick meatless meal that will serve 4 or even make a good side. It is low in fat and filled with freshness. It will use some of those herbs that I love so much and get us out the door to enjoy the good weather!

Pasta with Summer Herbs

1 lb. corkscrew pasta....if you like color, use the tri-color pasta

1 cup part-skim ricotta cheese

1/4 cup crumbled feta cheese

1/2 tsp. freshly grated lemon peel

1/2 cup loosely packed fresh parsley leaves, chopped

1/2 cup loosely packed fresh mint leaves, chopped

1/2 cup loosely packed fresh basil leaves, chopped

4 plum tomatoes, chopped

Heat large covered saucepot of salted water to boiling on high. Cook pasta according to package directions.

Meanwhile, in bowl, combine ricotta, feta, lemon peel, and 1/4 tsp. each salt and freshly ground black pepper. Reserve 1/3 cup pasta cooking water. Drain pasta and return to saucepot. Stir reserved cooking water into the ricotta mixture; toss with pasta to coat. Stir in herbs and chopped tomatoes.