This is from the Cooking Light Magazine that you so graciously signed me up for! I couldn't find papardelle but they said that you could use fettuccine in its place. So, that is what I am planning to do. I had a ton of dried dill and chives so I am using them instead of the fresh. Trying to keep that grocery bill a little lower each week!
Ingredients:
- 8 ounces uncooked pappardelle (wide ribbon pasta)
- 1 tablespoon Kosher salt
- 1/3 cup whole milk ricotta cheese (I only have part skim so that is what I shall use!)
- 3 cups baby spinach
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 3 tablespoons grated fresh pecorino Romano cheese
- 2 tablespoons olive oil
- 1/2 tsp freshly ground black pepper
- 1/4 tsp Kosher salt
1. Cook pasta with 1 tablespoon Kosher salt according to package directions, omitting adding additional fat. Drain in a colander over a bowl, and reserve 1 cup of the cooking liquid.
2. Combine 1/2 cup reserved hot liquid and ricotta cheese in a food processor or blender, and process until well blended.
3. Combine hot pasta, cheese mixture, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.
Serves 4 (Each serving 1 3/4 cups)
Calories: 329 per serving
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