Ribbon Pasta with Tomato, Dill, and Ricotta

I got this recipe from this month's issue of Everyday with Rachel Ray.  The entire issue is fantastic and is filled with wonderful recipes for this fall. 

It's crazy, but I know a lot of people who can't stand Rachel Ray and cringe at the sound of her voice on the television--especially when they hear her cheesy sayings, like "EVOO" for extra virgin olive oil or "Yum-o!".  Well, I totally love Rachel Ray.  I love her recipes.  Just my style--quick, easy and downright delicious.  I love her personality--she's witty, fun and seems so down-to-earth. I love her kitchenware and gadgets (I own some of it).  I also love her magazine and talk show.  Wow...that's a lot of love.

Anyway, back to the recipe...I made slight substitutions, like baby spinach for the baby arugula and dried dillweed for the fresh dill--only because I had those handy.  The cherry tomatoes I used were so magnificently sweet and the dill made the dish more savory and delicious.  I can only imagine how much more wonderful this dish would have tasted had I used the fresh dill.  The hubby and I ate the pasta with a huge dollop of ricotta cheese.  I give this a huge "Yum-o!" all the way.  I think he does too.  Definitely making it again.  And it makes for a lovely presentation.  Something I'd definitely serve to a crowd.

Ribbon Pasta with Tomato, Dill and Ricotta

by Rachel Ray

Salt and pepper (to taste)

1 pound egg tagliatelle, fettucine, or pappardelle pasta

3 Tbsp EVOO

1 clove garlic, crushed

2 pints cherry tomatoes, halved

1/4 cup finely chopped fresh dill (I used 1 1/4 tsp dried dillweed)

4 cups loosely packed baby arugula leaves (I used baby spinach)

3/4 cup fresh ricotta cheese

1.  Bring a large pot of water to a boil, salt it, add the past and cook until al dente.  Drain and return to pot, reserving 3/4 cup of the pasta cooking water.

2.  While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, and the garlic over medium-high heat, swirling the garlic in the oil, for 2 minutes; discard the garlic. 

3.  Add the tomatoes and season with salt and pepper; cook for 4 minutes, then add the dill and the reserved pasta cooking water.

4.  Add the tomatoes and arugula to the pasta; season with salt and pepper. 

5.  Serve the pasta in large, shallow bowls and dollop with the ricotta for mixing while you eat.

Enjoy!