Pappardelle With Baby Spinach Herbs And Ricotta Recipes

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PAPPARDELLE WITH BABY SPINACH, HERBS, AND RICOTTA RECIPE



Pappardelle with Baby Spinach, Herbs, and Ricotta Recipe image

Provided by Kplmrm

Number Of Ingredients 11

8 ounces uncooked pappardelle (wide ribbon pasta)
1 tablespoon kosher salt
1/3 cup whole-milk 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

Steps:

  • 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.

PAPPARDELLE WITH GREENS AND RICOTTA



Pappardelle With Greens and Ricotta image

This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. Seek out fresh ricotta at Italian markets for best results.

Provided by Martha Rose Shulman

Categories     dinner, one pot, pastas, appetizer, main course

Time 30m

Yield Serves four

Number Of Ingredients 7

1 pound greens, such as chard, kale or broccoli rabe, stemmed and washed well, or half of a 1-pound bag prepared greens
Salt
2 tablespoons extra virgin olive oil
1 to 2 garlic cloves, to taste, minced
3/4 cup fresh ricotta cheese
1/2 to 3/4 cup freshly grated Parmesan, or a mixture of Parmesan and Romano Pecorino (to taste)
3/4 pound pappardelle

Steps:

  • Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens (you may have to do this in two batches). After the water returns to a boil, boil two to four minutes until the greens are tender. Using a deep-fry skimmer or slotted spoon, transfer them to the ice water. Do not drain the hot water in the pot, as you'll use it to cook the pasta. Drain the greens, squeeze dry and chop.
  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic, cook for about a minute just until fragrant, and stir in the greens. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic. Season with salt and pepper, and remove from the heat.
  • Place the ricotta in a large pasta bowl. Bring the water for the pasta back to a boil, and add the pappardelle. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together. Drain the pasta, and toss with the ricotta, greens and cheeses. Serve at once.

Nutrition Facts : @context http, Calories 552, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 19 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 3 grams

PAPPARDELLE WITH BABY SPINACH, HERBS & RICOTTA



Pappardelle With Baby Spinach, Herbs & Ricotta image

Make and share this Pappardelle With Baby Spinach, Herbs & Ricotta recipe from Food.com.

Provided by WKernan

Categories     < 30 Mins

Time 27m

Yield 4 1.75 c per serving, 4 serving(s)

Number Of Ingredients 11

8 ounces pappardelle pasta
1 tablespoon salt
1/3 cup ricotta cheese
3 cups Baby Spinach
1/4 cup fresh chives
1/4 cup fresh parsley
1/4 cup fresh dill
3 tablespoons romano cheese
2 tablespoons olive oil
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Cook pasta with 1 T salt. Drain, reserve 1 c cooking liquid.
  • Combine 1/2 c cooking liquid & ricotta cheese in food processor.
  • Combine pasta, cheese mixture, spinach & remaining ingredients in large bowl. Toss to combine. Add additional cooking liquid if needed.

Nutrition Facts : Calories 330.6, Fat 11.5, SaturatedFat 3.5, Cholesterol 14.6, Sodium 1978.5, Carbohydrate 44.7, Fiber 2.6, Sugar 1.8, Protein 11.9

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