Health Living: Pappardelle with Baby Spinach, Herbs, and Ricotta

I LOVE pasta, all types!  When I found this healthy pasta recipe on Cookinglight.com I just had to share it with all of you.  Pappardelle with baby spinach, herbs, and ricotta is delicious.  To make it even healthy you can substitute the whole-milk ricotta cheese with part-skim ricotta cheese.  I also suggest to add a little more fresh ground pepper than suggested.  ENJOY!

Pappardelle with Baby Spinach, Herbs, and Ricotta

Ingredients

8 ounces uncooked pappardelle (wide ribbon pasta)

1 tablespoon kosher 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 kosher salt

Preparation

1. 1. Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.
2. 2. Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.
3. 3. 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.

Rori Trovato, Cooking Light
APRIL 2011