Thursday, February 9, 2012

Pappardelle with Baby Spinach, Herbs, and Ricotta

Boring, bland, disappointing. Those would be adjectives to describe this dish. D made it (of course), and when I tasted it, I thought it needed red pepper flakes. When D finished it, he said he couldn't even taste the dill. My response was, "I forgot there was dill in here." So, neither of us really liked it. D suggested taking out the Olive Oil and putting in more Ricotta. I suggested taking out the dill and adding basil and crushed red pepper.

D added 12oz of chicken to the dish.

Pappardelle with Baby Spinach, Herbs, and Ricotta

Fettuccine will also work if you can't find pappardelle. Have all the ingredients prepped and ready to go before beginning to cook—the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.
Pappardelle with Baby Spinach, Herbs, and Ricotta Photo by: Photo: Francesco Tonelli; Styling: Philippa Brathwaite

YIELD: 4 servings (serving size: 1 3/4 cups)
TOTAL:27 Minutes
COURSE: Main Dishes

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

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.

Nutritional Information
Calories: 329; Fat: 11.6g; Saturated fat: 3.6g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 1.1g; Protein: 12.2g; Carbohydrate: 45.5g; Fiber: 2.9g; Cholesterol: 14mg; Iron: 2.9mg; Sodium: 373mg; Calcium: 118mg

Cooking Light APRIL 2011

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