Spinach and Ricotta Pappardelle

By chrissy14

Ingredients

• 12 Oz Pappardelle Pasta
• 2 T EVOO
• 4 Scallions, Thinly Sliced
• 1 T Chopped Sage
• Two 5 Oz bags of baby spinach
• 2 T unsalted butter cut into cubes
• 1 C Fresh Ricotta
• 1/4 cup freshly grated Parm-Regg
• Salt and Pepper

Preparation

Step 1

In a large pot of boiling salted water, cook the pappardelle until al dente, drain thoroughly, reserving 1 C pasta cooking water.

Meanwhile, in a large deep skillet heat the EVOO. Add the scallions and sage and cook over high heat until browned – 2 to 3 minutes. Add the spinach I large handfuls and cook, stirring until wilted. Add the pasta, butter and ricotta and toss. Add and season generously with salt and pepper. Cook over moderately low heat, tossing, until the sauce is thick ad creamy, adding more of the pasta water as needed. Transfer to bowls and serve right away with grated parm.