Pasta with Ricotta and Herbs

This is a really nice, light pasta recipe. It's creamy because of the ricotta, and full of fresh flavors from the herbs. You could probably use any fresh, leafy herbs you want to in this, and it would be delicious. Right now especially, I have been seeing big bunches of herbs for 99 cents. That makes this recipe super quick, and cheap!

original recipe via cookinglight.com 

Grocery list items: 

flat leaf parsley 

cilantro 

baby spinach 

scallions

part skim ricotta 

lemon

Sometimes, even though the herbs are cheap, it gets expensive when they just go bad on you all of a sudden. Storing herbs correctly helps them stay fresher for longer. Think of them like cut flowers. Take the rubber band off of them and store them either with their stems in water, or in a paper towel. Don't leave them in the plastic, it makes them wilt faster. 

Pasta with Ricotta and Herbs 

1 lb pasta (I used mini shells) 

1 cup baby spinach, chopped

1 cup cilantro leaves, chopped

1 cup flat leaf parsley leaves, chopped 

2 scallions, sliced 

1/2 cup ricotta cheese

1/4 cup grated parmesan cheese 

zest of 1 lemon 

salt + pepper 

Start heating the water for pasta. In the meantime, you can be chopping and slicing your herbs and spinach, and zesting your lemon. 

Mix the greens and zest together in a bowl. Add the ricotta and parmesan, and salt and pepper. Stir well. When the water for the pasta is boiling, add the dry pasta to cook. Take about 1/2 cup of boiling water at a time and add it to the herb and cheese mixture, stirring well to create a creamy consistency. Add more hot water as needed.

When the pasta is done cooking, drain it and place it in the bowl with the sauce. Mix well and serve immediately. 

This dish cools down quickly, which means that it is better suited to warmer weather, when you want something fresh and not boiling hot. Also, it was delicious with a little fresh lemon juice squeezed over it.