Fettucini with Baby Spinach, Herbs and Riccota
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 ounces uncooked pappardelle (or Fettucini) 1 tablespoon kosher salt 1/3 cup part-skim 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
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.
Serving Size: Makes 4, 1 3/4 C servings
Number of Servings: 4
Recipe submitted by SparkPeople user KMBACHMAN22.
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.
Serving Size: Makes 4, 1 3/4 C servings
Number of Servings: 4
Recipe submitted by SparkPeople user KMBACHMAN22.
Nutritional Info Amount Per Serving
- Calories: 333.7
- Total Fat: 10.5 g
- Cholesterol: 9.3 mg
- Sodium: 1,896.0 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 7.9 g
- Protein: 14.7 g
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