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SPINACH AND RICCOTA PAPPARADELLI

A great combination for a light supper or brunch




Papparadelli pasta is my favorite pasta shape. The noodle is wide and thick and holds on to the sauce remarkably well. It adapts well to almost any sauce and makes a hearty robust presentation. Just love it!


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

SPINACH AND RICCOTA PAPPARADELLI
		
✹INGREDIENTS: Serves 4

• 2 tablespoons extra-virgin olive oil
• 4 scallions, thinly sliced
• 1 tablespoon chopped sage
• Two 5-ounce bags baby spinach
• 2 tablespoons unsalted butter, cut into cubes
• 1 cup fresh ricotta cheese
• ¼ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• Salt and freshly ground pepper



		
DIRECTIONS:

1.   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.

2.  Meanwhile, in a large deep skillet, heat the olive oil. Add the scallions and sage and cook over high heat until lightly browned, 2 to 3 minutes. 

3.  Add the spinach in large handfuls and cook, stirring, until wilted. 

4.  Add the pasta, butter and ricotta and toss. 

5.  Add 3/4 cup of the reserved pasta cooking water  and the Parmigiano-Reggiano cheese,  and season generously with salt and pepper. 

6.  Cook over moderately low heat, tossing, until the sauce is thick and creamy, adding more of the pasta water as needed.
 
7.  Transfer the pappardelle to bowls and serve right away, with grated Parmigiano-Reggiano cheese.








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