Spinach and Ricotta Pappardelle


This evening, I wanted something which would be nourishing, filling and ready in double-quick time. In my mind, the best meal for these sorts of situations is fresh pasta with a sauce that is ready in the time it takes the sauce to boil.

You can buy all kinds of ready-made sauces to go with fresh pasta, but they tend to be very sweet and, of course, full of salt and additives. When you make your own, you can monitor what goes into it and, trust me, this is sauce will be ready is as short a time as it takes to heat up the ready-made sauces in a microwave.

I’ve used fresh pappardelle for this recipe because the thick strands hold the sauce so well, but you can use whichever shape you prefer.

This recipe will make enugh for 4 (it makes a great packed lunch – can be eaten hot or cold) and is ready in minutes.

Spinach and Ricotta Pappardelle

500g fresh pappardelle

1tbsp olive oil

1 onion

200g spinach leaves

1/2 tsp nutmeg

250g ricotta

150ml creme fraiche

Grated parmesan, to serve

1. Put a large pan of salted water on to boil and, when boiling fast, add the fresh pasta and cook according to packet instructions. Drain and leave to one side.

2. Meanwhile, chop the onion and add to a large saucepan with the olive oil. Put on a medium heat and sizzle for 1 minute. Add the spinach leaves gradually and heat until they are wilted, then stir in the nutmeg and a little salt and pepper.

3. While the spinach and onion are cooking, beat the ricotta and creme fraiche together in a bowl. When the spinach is competely wilted, add the ricotta mix and heat through.

4. Tip the pappardelle into the sauce and mix thoroughly.

5. To serve, top each bowl of pasta with a generous sprinkling of parmesan. Enjoy!

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