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Pappardelle with Baby Spinach, Herbs, and Ricotta

Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Total time 27 mins
Yield 4 servings (serving size: 1 3/4 cups)
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.

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

Nutrition Information

  • calories 329
  • fat 11.6 g
  • satfat 3.6 g
  • monofat 6.1 g
  • polyfat 1.1 g
  • protein 12.2 g
  • carbohydrate 45.5 g
  • fiber 2.9 g
  • cholesterol 14 mg
  • iron 2.9 mg
  • sodium 373 mg
  • calcium 118 mg

How to Make It

  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. 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.