Lemon and Wilted Greens Pappardelle

Creamy lemon pappardelle with wilted greens and breadcrumbs. It’s a delicious, simple, satisfying mouthful.

Something about thick pappardelle noodles instantly elevates a dish. They look so elegant on a plate, and pasta sauces cling deliciously to them. If you can get your hands on fresh pappardelle noodles from a nearby market, I’d highly recommend giving those a try! Otherwise, I really love this brand that sells dried pappardelle and is sold at retailers nationwide.

A few notes on this recipe – I love to use a leafy green such as bloomsdale spinach, which is often available at my local farmer’s market. I chop up the stems and sauté them with shallots and garlic to add some earthiness to this dish. Another leafy green with a stem to cook down, like swiss chard, is a great option, and soft fresh spinach that you can find at any market will do the trick as well. Additionally, if you’d like to make this a completely vegan recipe, use olive oil instead of butter, and sub in a vegan cream cheese in place of goat cheese.

Lemon and Wilted Greens Pappardelle

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• Author: Annie Garcia
• Total Time: 35 minutes
• Yield: Serves 2
• Diet: Vegetarian, Omnivore

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Description

Creamy goat cheese and lemon zest brighten up tender wilted greens in this vibrant pasta dish. Toasted breadcrumbs add a delightful crunch.

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Ingredients

Units USM Scale 1x2x3x

• 6 oz (170 g) papparadelle noodles
• 2 tbsp unsalted butter or olive oil
• 1/3 cups (85 ml) panko breadcrumbs
• 1 shallot
• 2 cloves garlic
• 1/2 lbs (227 g) bloomsdale spinach
• 2 tsp lemon zest
• Juice of 1/2 of a lemon
• 4 oz (113 g) goat cheese
• Up to 1 cups (237 ml) pasta water
• Kosher Salt
• Freshly cracked black pepper
• Freshly grated Parm
• Crushed red chili flakes

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Instructions

1. Bring heavily salted water to a boil.
2. Prepare the remaining ingredients while the water boils.
3. In a medium-sized skillet over medium heat (approximately 300°F/150°C), add butter or olive oil, panko breadcrumbs, salt, and pepper; stir to combine.
4. Cook until breadcrumbs are golden brown and toasted; transfer to a bowl.
5. Wipe out the skillet. Add butter or olive oil over medium heat (approximately 300°F/150°C).
6. Add diced shallot and cook until translucent and soft.
7. Add diced spinach or chard stems and cook until soft.
8. Add diced garlic and leafy spinach (or chopped chard) and cook until leaves wilt. Season with salt. Turn off heat.
9. When the water boils, add noodles. Cook until almost al dente.
10. Reserve 1 cup of pasta water.
11. Heat the skillet over medium heat (approximately 300°F/150°C).
12. Add pasta, goat cheese, lemon zest, lemon juice, and ½ cup pasta water.
13. Stir until creamy. Add more pasta water if needed. Season with salt and pepper.
14. Add more lemon juice if desired.
15. Divide onto two plates. Top with toasted breadcrumbs, black pepper, Parmesan cheese, and crushed red pepper flakes (optional).

Notes

• For a richer flavor, use a combination of butter and olive oil when sautéing the shallot and greens.
• If you don’t have panko breadcrumbs, you can substitute regular breadcrumbs, but they may not be as crispy.
• To prevent the pasta from sticking, add a tablespoon of olive oil to the pasta water while it’s cooking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 500
• Sugar: 5
• Sodium: 400
• Fat: 25
• Saturated Fat: 12
• Unsaturated Fat: 10
• Carbohydrates: 60
• Fiber: 5
• Protein: 15
• Cholesterol: 40

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