Flavors,  Italian,  Pasta,  Recipes

Spinach & Ricotta Papparadelle

Searching for a delicious and quick pasta dinner? Need to get out of the red sauce rut? Look no further than this luscious meal – simple to prepare, full of flavor and easy to customize to fit your family’s tastes. And although it’s delicious on it’s own, this pasta is also a terrific compliment to chicken, seafood or fish. I topped ours with seared halibut which I had brushed with some of my oregano marinade. Dinner couldn’t have been easier to pull together!

Topped with Seared Halibut that I brushed with my Oregano Marinade

If you’re adding protein to this dish, try my http://gatherconnectempower.com/2017/04/oregano-marinade/

Seared fish is a terrific addition to this pasta dish http://gatherconnectempower.com/2017/05/seared-halibut/

Spinach & Ricotta Papparadelle
Author: Kate Wagner
Serves: 4
Consider this recipe a template, if your family is not a fan of spinach, you can substitute different greens or even steamed or sauteed broccoli. Happy cooking!
  • 1 (8.8 oz box) Pappardelle
  • 2 tbsp Olive oil
  • 2 tbsp Butter, unsalted
  • 1 Shallot, finely minced
  • 1 tsp Kosher salt
  • 1 (6 oz) bag Baby spinach, stems removed
  • 1 cup Ricotta, whole-milk
  • 1/4 cup Parmesan-reggiano, grated, plus more for serving
  1. Cook pappardelle according to the package instructions. Not sure how to cook pasta perfectly? Click on this link and follow the step by step instructions. http://blog.williams-sonoma.com/how-to-cook-dried-pasta/
  2. In the meantime, heat butter and olive oil in a large skillet over medium heat.
  3. Once butter is melted, add the shallot and cook until shallot is lightly browned, 3-5 minutes.
  4. Add the spinach and toss with the shallot mixture for 1-2 minutes.
  5. Turn off the heat and add the ricotta. Mix the ricotta into the spinach mixture.
  6. Once pasta is finished cooking, reserve 1 cup of the pasta water and set aside (I simply scoop a 1 cup measuring cup into the pot and set that aside). Drain the pasta.
  7. Add the pasta to the skillet and toss with the spinach – ricotta sauce.
  8. Grate the Parmesan into the pasta and continue to toss. Portion the pasta onto plates and pass additional Parmesan.



Leave a Reply

Your email address will not be published. Required fields are marked *