Pappardelle with Baby Spinach, Herbs, and Ricotta

This sounds like the perfect Meatless Monday Dinner. I am serving this with some salad greens tossed with my canned beets, walnuts, fresh herbs and a light balsamic dressing and some thick Italian bread!

Hope you enjoy and Happy cooking,                                                                                                    


8  ounces  uncooked pappardelle (wide ribbon pasta)

1  tablespoon salt

1/3  cup  whole-milk ricotta cheese

3  cups  baby spinach leaves 

1/4  cup  chopped fresh chives

1/4  cup  chopped fresh flat-leaf parsley

1/4  cup  chopped fresh dill

3  tablespoons  grated fresh pecorino Romano cheese

2  tablespoons  olive oil

1/2  teaspoon  freshly ground black pepper

1/4  teaspoon salt


 Cook pasta with 1 tablespoon salt according to package directions, omitting additional fat. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.

 Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.

 Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.


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