I thought this was a fabulous recipe. My husband and I both enjoyed even though we are not vegetarians. I substituted 1% lowfat cottage cheese for the ricotta to cut the calories and fat and the recipe was certainly not lacking because of that. I also tend to use whatever herbs I have on hand which will just change the flavor profile a little bit. Excellent go-to pasta recipe that is light and healthy!
Pappardelle with Baby Spinach, Herbs, and Ricotta
Fettuccine will also work if you can't find pappardelle. Have all the ingredients prepped and ready to go before beginning to cook—the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.
More From Cooking Light
- Calories: 329
- Fat: 11.6g
- Saturated fat: 3.6g
- Monounsaturated fat: 6.1g
- Polyunsaturated fat: 1.1g
- Protein: 12.2g
- Carbohydrate: 45.5g
- Fiber: 2.9g
- Cholesterol: 14mg
- Iron: 2.9mg
- Sodium: 373mg
- Calcium: 118mg
- 8 ounces uncooked pappardelle (wide ribbon pasta)
- 1 tablespoon kosher salt
- 1/3 cup whole-milk ricotta cheese
- 3 cups baby spinach leaves
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh dill
- 3 tablespoons grated fresh pecorino Romano cheese
- 2 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1. Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.
- 2. Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.
- 3. Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.
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