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
- 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
- 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.
I wasn’t planning to take any photos other than the “final” shot, but this one just kinda happened. I couldn’t resist the colors!
Side note: loving my new giant cutting board. Thank you, Home Goods Store!
Give this dish a try if you want something fast, easy, and light!
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