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.