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.Print
What Annie’s Eating is a food blog on a mission to bring simple California-inspired recipes to home cooks everywhere. Annie isn't a purist for any one style of cooking – she believes that enjoying food is all about a balance, so the recipes she shares on What Annie’s Eating are mostly healthy, sometimes indulgent, and always delicious.