Pasta with Baby Spinach, herbs, and Ricotta

I just ate half of a bunch of kale in the form of Taco Kale Chips in five minutes flat! I would show you a picture, but those babies are looong gone! I suppose there are far worse things I could binge on, right?

Anyhow, last week I received the most recent issue of Cooking Light in the mail, and the cover recipe HAD to be mine! This looks pretty good, amirite?

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Pappardelle with Baby Spinach, Herbs, and Ricotta

Recipe from Cooking Light

The abundance of GREEN fresh herbs in recipe totally got me in the mood for spring! (As if I weren’t already!). It really could not have been much easier, either. Since I sadly couldn’t find pappardelle, which is a very broad pasta, at the grocery store, I went with fettuccine. I would love to use the whole wheat version, but my stomach just can’t handle large servings of whole wheat pasta – I get terrible cramps! (Is that TMI?)

The recipe suggests prepping all your ingredients before cooking the pasta, so that you can mix everything into the hot pasta once it is ready, and that is what I did!

Prepped Ingredients:

  • Ricotta blended with 1/2 c of hot pasta water
  • Chives Green Onion, Chopped Fresh Dill, Fresh Parsley, Baby Spinach
  • Pecorino Romano Cheese Romano Cheese
  • Salt, Pepper, EVOO (I forgot to add the olive oil! Opps! I didn’t miss it, but I think maybe 1 T would have added to the dish)

(Note: The crossed out ingredients indicate where I made substitutions)

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Looks pretty delish, right!?

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Here’s how mine stacks up to Cooking Light’s cover. What do you think?

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Love this light and fresh pasta dish for spring! Fresh herbs are totally necessary – can’t beat the smell of fresh dill in this dish. Mmm Mmm.

What else should I made with my leftover dills? Last summer I made this tasty Dilled Potato Salad that I wouldn’t mind making again.

Pasta Rating: 7.5/10

I can’t believe I already made it to Day 28 of the 30 Day Shred!:

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Note Currently listening to: Santa Monica – Theory of a Deadman.

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