PAPPARDELLE WITH GREENS AND RICOTTA
This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. Seek out fresh ricotta at Italian markets for best results.
Provided by Martha Rose Shulman
Categories dinner, one pot, pastas, appetizer, main course
Time 30m
Yield Serves four
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens (you may have to do this in two batches). After the water returns to a boil, boil two to four minutes until the greens are tender. Using a deep-fry skimmer or slotted spoon, transfer them to the ice water. Do not drain the hot water in the pot, as you'll use it to cook the pasta. Drain the greens, squeeze dry and chop.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic, cook for about a minute just until fragrant, and stir in the greens. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic. Season with salt and pepper, and remove from the heat.
- Place the ricotta in a large pasta bowl. Bring the water for the pasta back to a boil, and add the pappardelle. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together. Drain the pasta, and toss with the ricotta, greens and cheeses. Serve at once.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 19 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 3 grams
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oladejo adeola
[email protected]I'm allergic to ricotta, so I used cottage cheese instead. It worked out great!
Yaseen Sharif
[email protected]This recipe is a great way to use up leftover greens. I had some kale and spinach that I needed to use up, and this dish was the perfect solution.
Cody Lanier
[email protected]I added some grilled chicken to this dish for some extra protein. It was delicious!
Akankwasa Peninah
[email protected]I'm not a big fan of pappardelle, so I used fettuccine instead. It turned out great!
Kristopher Russell
[email protected]This recipe was a big hit with my kids! They loved the creamy ricotta and the flavorful greens.
Mdasif M
[email protected]I made this recipe for my Italian grandmother, and she loved it! She said it reminded her of the pasta her mother used to make.
Lindsay
[email protected]This dish was a bit too rich for my taste. I think I would have preferred it with less ricotta.
Suchi Begom
[email protected]I was a bit skeptical about this recipe at first, but I'm glad I gave it a try. The greens and ricotta were a great combination, and the pappardelle cooked perfectly.
Ammarah Shah
[email protected]This recipe is a keeper! It's easy to make and always a crowd-pleaser. I've made it for potlucks, dinner parties, and even just a weeknight meal.
Learn With Ahmad
[email protected]I'm always looking for new vegetarian dishes to try, and this one definitely didn't disappoint. The combination of greens, ricotta, and pappardelle was unique and flavorful.
Rokaiah Rashad
[email protected]This recipe was a bit too bland for my taste. I added some extra garlic and red pepper flakes to give it some more flavor.
Ogechi Uduma
[email protected]I'm not a huge fan of greens, but this dish changed my mind. The ricotta and pappardelle balanced out the bitterness of the greens perfectly. I'll definitely be making this again.
MDRIPON Molla
[email protected]This was an easy and delicious recipe to follow! I made it for my family last night and it was a hit. The greens and ricotta added a nice flavor and texture to the pasta.