Thursday, September 10, 2009

Spinach and Ricotta Pappardelle

This is another recipe I found in an old issue of Food and Wine Magazine, and saved for future use. I had the perfect opportunity to make it when my friend Jenny came over last night - she requested pasta. Here is a link to this recipe for Spinach and Ricotta Pappardelle.

I couldn't find pappardelle in our local supermarket, but they do carry it at Trader Joe's. I made 2 small changes to the recipe, noted in italics below.

Ingredients
  • 12 ounces pappardelle pasta
  • 2 tablespoons extra-virgin olive oil
  • 4 scallions, thinly sliced
  • 1 tablespoon chopped sage (didn't use this)
  • Added: 3 cloves garlic, finely chopped
  • Two 5-ounce bags baby spinach
  • 2 tablespoons unsalted butter, cut into cubes
  • 1 cup fresh ricotta cheese
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Salt and freshly ground pepper
Directions
  • 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.
  • Meanwhile, in a large deep skillet, heat the olive oil. Add the scallions and sage (garlic) 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.

Once this sauce came together, I didn't even recognize it as ricotta. It was just a nice, creamy and cheesy sauce that stuck nicely to the noodles. Be sure to season it generously with salt and pepper - I tasted it before seasoning and it definitely needed it.

On top of being delicious, this one was quick and easy, but impressive enough that it didn't appear quick and easy. I will definitely make this one again, and will keep my changes of omitting the sage and adding garlic.

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4 comments:

  1. This looks so yummy! I need to make this when the hubs isn't home..he hates spinach!

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  2. This looks like a wonderful meatless meal! I like the way the ricotta makes it creamy... mmm, this may be added to my menus for next week!

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  3. Food and Wine magazine is great! This looks great!

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  4. OOHH! What a great idea you've given me! I have some non-fat ricotta at home, which though it sounds awful, is really great. You just have to find ways to add in flavor without adding in fat. Anyway- tarragon and lemon might be good flavor boosters instead of sage. I also like mint and basil with ricotta dishes. BTW - how about our Phillies? Did you get to any games this past weekend?
    Denine

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