Fettuccine with spinach and cheesy herb sauce

This is a slightly modified recipe from Cooking Light. It was super easy and I really liked all the dill in the pasta.

Ingredients
-8 oz fettuccine
-1/2 C whole-milk ricotta cheese
-3 C baby spinach leaves
-1/4 C chopped fresh chives
-1/4 C chopped fresh dill
-Grated Romano or Asiago cheese
-2 TBSP olive oil
-1/2 tsp freshly ground black pepper
-1/4 tsp salt

Steps
1. Cook pasta according to package. Drain over a colander and reserve 1 cup of the cooking liquid.
2. Combine 1/3 C cup cooking liquid and 1/2 C ricotta in a blender and process until blended. (Add more cooking liquid if needed, depending on how you like the consistency.)
3. Combine hot pasta, cheese sauce, spinach, herbs, salt, pepper, grated cheese, and EVOO in a large bowl. Toss gently.