Wednesday, March 30, 2011

Pappardelle with Baby Spinach, Herbs, and Ricotta

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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