Spring Pasta with Spinach, Tomatoes, and Ricotta Cheese

Spring Pasta with Spinach, Tomatoes, and Asiago Cheese

To me, this pasta dish announced the arrival of spring. Never-mind the fact that it’s snowing outside right now, on April 1. That’s beside the point.

I originally saw this recipe for Papardelle with Baby Spinach, Herbs, and Ricotta featured on the April cover of Cooking Light, and was super excited to try it. I couldn’t find pappardelle noodles in my local grocery store, but that’s no biggie. I tweaked a couple of the ingredients to my own tastes (traded dill for basil, Romano cheese for Asiago).

Spring Pasta with Spinach, Tomatoes, and Ricotta Cheese

Prep Time: 20 months, 20 minutes

Cook Time: 10 months, 10 minutes

Total Time: 30 months, 30 minutes

Yield: 4 srvings

Serving Size: 1 3/4 cups

Calories per serving: 310

Fat per serving: 6 grams

Ingredients

8 ounces uncooked pasta (I used fettucine noodles, but feel free to use whatever tickles your fancy... penne or rotini would work well)
1/3 cup ricotta cheese
3 cups baby spinach leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
3 tbs grated fresh Asiago cheese (Parm or Romano would work, too)
1/2 tsp black pepper, freshly ground
1/4 tsp salt

Instructions

Cook pasta according to package instructions. Drain in a colander over a bowl, reserving 1 cup of the cooking liquid. Cover with foil to keep warm.
Combine 1/2 cup reserved cooking liquid and ricotta cheese in a food processor or blender, and process.
Combine hot pasta, ricotta cheese mixture, spinach, and remaining ingredients in a large bowl, tossing gently to coat. Add additional cooking liquid if necessary.