Spinach and Ricotta Pappardelle

1. 1

   In a large pot of boiling salted water, cook the pappardelle pasta until al dente.

2. 2

   Drain the pappardelle thoroughly, reserving 1 cup of the pasta cooking water.

3. 3

   Meanwhile, in a large deep skillet, heat the olive oil.

4. 4

   Add the scallions and sage and cook over high heat until lightly browned, 2 to 3 minutes.

5. 5

   Add the spinach in large handfuls and cook, stirring, until wilted.

6. 6

   Add the pasta, butter and ricotta and toss.

7. 7

   Add 3/4 cup of the reserved pasta cooking water and the Parmigiano and season generously with salt and pepper.

8. 8

   Cook over moderately low heat, tossing, until the sauce is thick and creamy, adding more of the pasta water as needed.

9. 9

   Transfer the pappardelle to bowls and serve right away, with grated Parmigiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.