Best Pappardelle With Baby Spinach Herbs Ricotta Recipes

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 Baby Spinach, Herbs & Ricotta image

Provided by WKernan

Categories < 30 Mins

Time 27m

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

Number Of Ingredients 11

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