Pappardelle with Baby Spinach, Herbs, and Ricotta

Health score
12%
Pappardelle with Baby Spinach, Herbs, and Ricotta
27 min.
4
339kcal

Suggestions


Are you ready to tantalize your taste buds with a delightful and refreshing dish? Look no further than this mouthwatering Pappardelle with Baby Spinach, Herbs, and Ricotta. This recipe brilliantly combines the rich texture of wide ribbon pasta with the vibrant flavors of fresh herbs and creamy ricotta, making it an exquisite choice for lunch, a side dish, or even a main course.

In just 27 minutes, you can whip up a meal that impresses not only with its taste but also with its appealing presentation. The vibrant green of the baby spinach mixed with the colorful chopped herbs will bring your plate to life, making it as beautiful as it is delicious. This dish is packed with nutritious ingredients that are bursting with flavor, yet it remains light enough to be enjoyed any time of the day.

Whether you're cooking for yourself, a casual lunch with friends, or a cozy family dinner, this pappardelle dish will certainly be a hit. The blend of the savory ricotta, grassy chives, fragrant dill, and parsley adds depth, while the olive oil creates a luscious coating that brings all the elements together. Plus, with only 339 calories per serving, you can indulge without any guilt. Try this recipe and let the enchanting flavors carry you away!

Ingredients

  • cups baby spinach leaves 
  • 0.5 teaspoon pepper black freshly ground
  • 0.3 cup chives fresh chopped
  • 0.3 cup optional: dill fresh chopped
  • 0.3 cup flat-leaf parsley fresh chopped
  • 0.3 teaspoon kosher salt 
  • tablespoon kosher salt 
  • tablespoons olive oil 
  • ounces pappardelle uncooked (wide ribbon pasta)
  • tablespoons pecorino romano cheese fresh grated
  • 0.3 cup whole-milk ricotta cheese 

Equipment

  • food processor
  • bowl
  • blender
  • colander

Directions

  1. Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat.
  2. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.
  3. Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.
  4. Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat.
  5. Add additional cooking liquid to moisten, if needed.

Nutrition Facts

Calories339kcal
Protein14.66%
Fat35.3%
Carbs50.04%

Properties

Glycemic Index
63.5
Glycemic Load
17.38
Inflammation Score
-9
Nutrition Score
20.373043257257%

Flavonoids

Apigenin
8.09mg
Luteolin
0.22mg
Isorhamnetin
1.45mg
Kaempferol
2.13mg
Myricetin
0.66mg
Quercetin
2.64mg

Nutrients percent of daily need

Calories:339.24kcal
16.96%
Fat:13.39g
20.6%
Saturated Fat:4.02g
25.12%
Carbohydrates:42.7g
14.23%
Net Carbohydrates:40.03g
14.55%
Sugar:1.32g
1.47%
Cholesterol:62.07mg
20.69%
Sodium:1985.65mg
86.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.51g
25.02%
Vitamin K:180.72µg
172.11%
Selenium:48.49µg
69.27%
Vitamin A:2905.32IU
58.11%
Manganese:0.78mg
38.89%
Phosphorus:214.78mg
21.48%
Folate:75.61µg
18.9%
Vitamin C:15.26mg
18.5%
Magnesium:59.49mg
14.87%
Calcium:140.73mg
14.07%
Iron:2.34mg
13%
Vitamin E:1.74mg
11.61%
Copper:0.22mg
11.08%
Zinc:1.63mg
10.89%
Fiber:2.68g
10.71%
Potassium:342.46mg
9.78%
Vitamin B2:0.16mg
9.61%
Vitamin B6:0.19mg
9.57%
Vitamin B1:0.13mg
8.34%
Vitamin B3:1.49mg
7.46%
Vitamin B5:0.63mg
6.3%
Vitamin B12:0.28µg
4.61%
Vitamin D:0.23µg
1.53%
Source:My Recipes