Vegetarian

Fettucini with Baby Spinach, Herbs and Riccota is for Dinner.

Fettucini with Baby Spinach, Herbs and Riccota takes 17 minutes to prepare.

Fettucini with Baby Spinach, Herbs and Riccota takes 27 minutes to cook.

Fettucini with Baby Spinach, Herbs and Riccota makes 4 servings.

The ingredients for Fettucini with Baby Spinach, Herbs and Riccota are:

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

Here is how you make Fettucini with Baby Spinach, Herbs and Riccota:

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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user KMBACHMAN22.

The nutritional information for Fettucini with Baby Spinach, Herbs and Riccota is:

• Servings Per Recipe: 4
• 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

Fettucini with Baby Spinach, Herbs and Riccota is Italian cuisine.