Name: Spinach And Ricotta Pappardelle Recipe
Total time: 30 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Spinach And Ricotta Pappardelle.

How to make Spinach And Ricotta Pappardelle Recipe

Lidia Bastianich

Crawler

Italian

<p>Learn how to make Spinach And Ricotta Pappardelle.</p>

Vegetarian

Pappardelle Pasta

Extra virgin olive oil

Scallions,  Thinly Sliced

Chopped sage

Two bags baby spinach

Unsalted butter,  cut into cubes

Fresh ricotta cheese

Freshly grated parmigiano reggiano cheese,  plus more for serving

In a large pot of boiling salted water, cook the pappardelle pasta until al dente. Drain the pappardelle thoroughly, reserving 1 cup of the pasta cooking water.

step 1

Meanwhile, in a large deep skillet, heat the olive oil. Add the scallions and sage and cook over high heat until lightly browned, 2 to 3 minutes. Add the spinach in large handfuls and cook, stirring, until wilted. Add the pasta, butter and ricotta and toss. Add 3/4 cup of the reserved pasta cooking water and the parmigiano and season generously with salt and pepper. Cook over moderately low heat, tossing, until the sauce is thick and creamy, adding more of the pasta water as needed. Transfer the pappardelle to bowls and serve right away, with grated parmigiano.

step 2

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