PASTA DAY: Pappardelle With Spinach, Ricotta, And Portobello Mushrooms

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* Exported from MasterCook *

 

Pappardelle With Spinach, Ricotta, And Portobello Mushrooms

 

Recipe By : Pasta East to West by Nava Atlas, page 86

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces packaged pappardelle

3 tablespoons pine nuts

1 tablespoon extra-virgin olive oil

3 cloves garlic -- minced, up to 4

6 ounces portobello mushroom caps

halved crosswise and thinly sliced

10 ounces spinach

preferably triple-washed

rinsed and stemmed and coarsely chopped

15 ounces low-fat ricotta cheese

1/4 cup grated fresh Parmesan cheese

plus extra for topping -- optional

Salt and freshly ground black pepper

 

6 servings

 

Pappardelle are long, ripple-edged noodles. If you can't find them,

substitute fettuccine.

 

Cook the pappardelle in plenty of rapidly simmering water until al dente,

then drain.

 

Meanwhile, heat a large skillet and toast the pine nuts over medium-low

heat until golden. Transfer to a plate and set aside.

 

Heat the oil in the same skillet. Add the garlic and saute over medium-low

heat until golden, about 2 to 3 minutes. Add the sliced mushrooms and a

very small amount of water, cover, and cook until they are wilted, about 3

to 4 minutes.

 

Add as much of the spinach as will fit into the skillet. Cover and allow

to wilt down briefly, then add the remaining spinach, and stir. Cover and

steam until the spinach is just wilted and bright green.

 

Combine the pappardelle with the spinach mixture in a large serving

bowl. Add the ricotta and Parmesan cheeses, and toss together gently but

thoroughly. Season to taste with salt and pepper, and toss again.

 

Serve at once, sprinkling the toasted pine nuts over the top of each

serving and passing around extra Parmesan cheese for topping, if desired.

 

Calories: 325, Carbohydrate: 35 g, Total Fat: 12 g, Cholesterol: 115 g,

Protein: 19 g, Sodium: 174 mg

 

 

 

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