Pappardelle With Greens and Ricotta
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound greens, such as chard, kale or broccoli rabe, stemmed and washed well, or half of a 1-pound bag prepared greens
- Salt
- 2tablespoons extra virgin olive oil
- 1 to 2garlic cloves, to taste, minced
- ¾cup fresh ricotta cheese
- ½ to ¾cup freshly grated Parmesan, or a mixture of Parmesan and Romano Pecorino (to taste)
- ¾pound pappardelle
Nutritional analysis per serving (4 servings)
563 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 27 grams protein; 642 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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 ½ 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.
- Advance preparation: The greens, prepared through step 2, will keep for up to three days in the refrigerator.
Private Notes
Comments
I made this with Bulgarian sheep's milk feta instead of the ricotta because I had it already. It's very soft but sharper than ricotta, and worked amazingly well. (Also used parmesan.) I used already prepped mixed baby greens, and so did not blanch them first, just added them directly to the garlic and oil, after first sauteeing some leftover shredded chicken, and added some chopped flat-leaf parsley at the end. The dish is really delicious, packs a ton of flavor, and very easy to make.
Why not chop the greens when raw, then add the greens to the boiling pasta for the last minute of cooking, Then dump both pasta and greens into the strainer, stain well and add other ingredients. This is what I usually do - so much easier. Am I missing out on something? Would appreciate advice.
This was incredible. I couldn't find pappardelle so used spaghetti; was delicious and I'm convinced it will work well with any pasta. Also used store bought ricotta and kale. Definitely needs significant salt and pepper. All in all- great weeknight meal and I have plenty of leftovers.
My only question with this recipe, which I have made several times, is how to keep it hot. By the time one assembles this dish, stirring the pasta and greens into the ricotta in the pasta bowl, it is lukewarm. I like the idea of going right to a sauté of the greens. Maybe put the pasta into the greens and keep the pan hot. If I add the pasta water and ricotta mix to pan will it curdle? Add the other cheeses once off the heat?
Surprisingly good considering how simple it is. I used 8 ounces frozen spinach.
This was ok - with the creaminess of the ricotta, I feel the pasta needed an acid to balance it out. Next time I would try adding lemon and lemon zest to the dish, or cherry tomatoes as others have suggested.