Spring Fettuccine with Baby Spinach, Herbs, and Ricotta

8 ounces uncooked whole wheat fettuccine
1 Tbs kosher salt
1/3 cup whole-milk ricotta cheese
3 cups baby spinach
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
1/4 cup fresh dill
3 Tbs Romano cheese grated
2 Tbs olive oil
1/2 tsp fresh ground pepper
1/4 tsp kosher salt

1. Cook pasta according to package with 1 Tbs of kosher salt, 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.

Recipe adopted from: Cooking Light Magazine, April 2011