Searching for a delicious and quick pasta dinner? Need to get out of the red sauce rut? Look no further than this luscious meal – simple to prepare, full of flavor and easy to customize to fit your family’s tastes. And although it’s delicious on it’s own, this pasta is also a terrific compliment to chicken, seafood or fish. I topped ours with seared halibut which I had brushed with some of my oregano marinade. Dinner couldn’t have been easier to pull together!
If you’re adding protein to this dish, try my http://whatskatecooking.com/2017/04/oregano-marinade/
Seared fish is a terrific addition to this pasta dish http://whatskatecooking.com/2017/05/seared-halibut/
- 1 (8.8 oz box) Pappardelle
- 2 tbsp Olive oil
- 2 tbsp Butter, unsalted
- 1 Shallot, finely minced
- 1 tsp Kosher salt
- 1 (6 oz) bag Baby spinach, stems removed
- 1 cup Ricotta, whole-milk
- ¼ cup Parmesan-reggiano, grated, plus more for serving
- Cook pappardelle according to the package instructions. Not sure how to cook pasta perfectly? Click on this link and follow the step by step instructions. http://blog.williams-sonoma.com/how-to-cook-dried-pasta/
- In the meantime, heat butter and olive oil in a large skillet over medium heat.
- Once butter is melted, add the shallot and cook until shallot is lightly browned, 3-5 minutes.
- Add the spinach and toss with the shallot mixture for 1-2 minutes.
- Turn off the heat and add the ricotta. Mix the ricotta into the spinach mixture.
- Once pasta is finished cooking, reserve 1 cup of the pasta water and set aside (I simply scoop a 1 cup measuring cup into the pot and set that aside). Drain the pasta.
- Add the pasta to the skillet and toss with the spinach - ricotta sauce.
- Grate the Parmesan into the pasta and continue to toss. Portion the pasta onto plates and pass additional Parmesan.