Pasta with spinach, ricotta and herbs

This was this year’s other pasta party meal. Really nice and light-tasting. A good way to say a last goodbye to summer, if you’re still in denial. Do a straight doubling of ingredients for a crowd. Recipe from Cooking Light.

8 ounces uncooked pappardelle or fettucine (we used the latter)

1 tbsp kosher salt

1/3 cup ricotta

3 cups baby spinach

1/4 cup chopped chives

1/4 cup chopped parsley

1/4 cup chopped dill

3 tbsp grated parmesan

2 tbsp olive oil

salt and pepper to taste

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 pasta water.

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended. I actually think I used the whole cup here by mistake, but it was fine.

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.

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