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.

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

  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!

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

  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?