Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Total Time
27 Mins
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.

How to Make It

Step 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.

Step 2

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.

Step 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.

Ratings & Reviews

kitten4's Review

April 26, 2014
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.

chacka23's Review

March 19, 2014

athfbirdwatcher's Review

March 12, 2014

SchuylerV30's Review

January 13, 2014
I have been subscribing to Cooking Light since 1995 and this is one of my FAVORITE recipes! And my seven year old son requests it every week!

jill0609's Review

September 04, 2013

Linds2983's Review

January 10, 2013
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!

NJCher's Review

April 16, 2012

Amy206's Review

March 28, 2012
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.

shaugh007's Review

January 22, 2012
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.

promogal's Review

November 11, 2011
Glad I took the others suggestions & added in crumbled sausage, sauteed the spinach with garlic to ramp up the flavor. Probably won't make this dish again.