Pappardelle with Baby Spinach, Herbs, and Ricotta recipes

Pappardelle with Baby Spinach, Herbs, and Ricotta recipes
11 Ingredients
  • 8 ounces uncooked pappardelle (wide ribbon pasta)
  • 1 tablespoon kosher salt
  • 1/3 cup whole-milk ricotta cheese
  • 3 cups baby spinach leaves
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh dill
  • 3 tablespoons grated fresh pecorino Romano cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
Nutrition
338
17% daily value
4 servings
                                       
                                            balanced, low-​sugar, vegetarian
     

Fat

19% 12

Saturated

19% 4

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

15% 45

Carbs (net)

- 42

Fiber

10% 3

Sugars

- 2

Sugars, added

- 0

Protein

25% 13

Cholesterol

6% 17

Sodium

12% 280

Calcium

15% 153

Magnesium

14% 57

Potassium

9% 317

Iron

10% 2

Zinc

9% 1

Phosphorus

29% 203

Vitamin A

18% 161

Vitamin C

23% 14

Thiamin (B1)

5% 0

Riboflavin (B2)

9% 0

Niacin (B3)

6% 1

Vitamin B6

7% 0

Folate equivalent (total)

17% 67

Folate (food)

- 67

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

8% 2

Vitamin K

227% 181
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