Fettuccine will also work if you can't find pappardelle. Have all the ingredients prepped and ready to go before beginning to cook—the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.
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
How to Make It
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.
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.
This is one of my all time favorite meat free recipes from CL. If you don't like dill, this dish is not for you. This dish does not need bacon, nor does it need kale, and if you wilt the spinach it will lose the crispy texture and will water down the dish. It's delicious if you make it just as directed. It definitely does NOT need salt - if you salt the pasta water according to instruction it adds just the right amount of salt. My only complaint is that my sink is always full of dishes by the time I'm done making it, but it's well worth it. I have made this and brought it to cookouts, and my friends always go nuts for it. It always gets left out on the table because everyone keeps picking at it until it's gone.
I thought this was a fabulous recipe. My husband and I both enjoyed even though we are not vegetarians. I substituted 1% lowfat cottage cheese for the ricotta to cut the calories and fat and the recipe was certainly not lacking because of that. I also tend to use whatever herbs I have on hand which will just change the flavor profile a little bit. Excellent go-to pasta recipe that is light and healthy!
Changed this recipe slightly to give it a little more flavor and kick. I used lemon pepper pappardelle and goat cheese instead of ricotta. Also added some thin-sliced serrano ham pieces. Pancetta or prosciutto would probably be tasty as well. I also omitted the dill as not a fan of it.
There are few recipes that I label a fail. This is amongst the few.
I think that the ricotta really messed this dish up (and ricotta is on my top 10 favorite cheeses). If you really must try, I would suggest some SALT (bacon, ham, plain table). Also garlic and onion sauteed would make it more complex.
Sorry cooking light, you really missed the mark on this one.