Meatless Monday: Pappardelle with Baby Spinach, Herbs, and Ricotta

Ingredients:

8 oz uncooked pappardelle (wide ribbon pasta)

1 tbsp kosher salt

1/3 cup whole-milk ricotta cheese

3 cups baby spinach leaves

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh dill

3 tbsp grated fresh pecorino Romano cheese

2 tbsp olive oil

1/2 tsp freshly ground black pepper

1/4 tsp kosher salt

Directions:

1. Cook pasta with 1 tbsp kosher salt according to package directions, omitting additional fat. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.
2. Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.
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. Yield: 4 servings (serving size: 1.75 cups).

Nutrition Facts:

Calories 329; Fat 11.6g (sat 3.6g, mono 6.1g, poly 1.1g); Protein 12.2g; Carb 45.5g; Fiber 2.9g; Chol 14mg; Iron 2.9mg; Sodium 373mg; Calc 118mg.