The recipe I used is the cover recipe from April 2011 Cooking Light - Pappardelle with Baby Spinach, Herbs, and Ricotta. I also added in some mushrooms to make it a little heartier for dinner. Here's my version of the recipe:
Pappardelle with Baby Spinach, Mushrooms & Herbs
- 8 ounces uncooked pappardelle pasta
- 1 TB kosher salt
- 1/3 cup ricotta cheese (I used lite)
- 3 cups baby spinach leaves (I just grabbed 3 big handfuls)
- 1/4 cup chopped fresh chives (I didn't have chives, so subbed green onions)
- 1/4 cup chopped fresh flat leaf parsley
- 1/4 cup chopped fresh dill
- 6 ounces baby bella mushrooms sliced
- 1 TB canola oil
- 3 TB grated fresh Parmesan cheese
- 2 TB extra virgin olive oil
- 1/2 tsp freshly ground black pepper
- 1/4 tsp kosher salt
- Fill large pot with water, add 1 TB kosher salt and get it boiling. Pasta only takes 3 min to cook so you want to drop it in just before everything else is ready.
- Heat 1 TB canola oil in frypan and saute mushrooms
- Chop, chop, chop all those fresh herbs! Place in large bowl along with spinach leaves, 1/2 tsp ground pepper, 1/4 tsp kosher salt.
- Throw in that pasta! Cook for 3 minutes. Scoop up 1 cup of cooking liquid before draining the pot and combine it with ricotta and parmesan in a food processor or blender until well blended. (you might want to start with 1/2 cup and add from there, but I knew I had a lot of spinach in the bowl so went with the whole cup to start). Drain noodles and place in the large bowl with spinach and herbs. Add 2 TB olive oil and toss quickly. Add in ricotta cheese mixture and toss thoroughly. Serve immediately!