Fettuccine with Baby Spinach, Herbs, and Ricotta

Cooking Light intends for this to be a meat-free recipe, but we had it with sliced grilled chicken over it ~ yum! The fresh herbs really make this!

http://www.myrecipes.com/recipe/pappardelle-with-baby-spinach-50400000111120/

Yield: 4 servings (serving size: 1 3/4 cups)

Ingredients:

• 8 ounces uncooked fettuccine
• 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

Preparation:
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.

Nutritional Information:
Calories: 329
Fat: 11.6g
Saturated fat: 3.6g
Monounsaturated fat: 6.1g
Polyunsaturated fat: 1.1g
Protein: 12.2g
Carbohydrate: 45.5g
Fiber: 2.9g
Cholesterol: 14mg
Iron: 2.9mg
Sodium: 373mg
Calcium: 118mg