Another day, another big bowl of pasta. (Beach season is almost over, right?)
This is the kind of dinner you make when mostly you’re just thinking about takeout. In other words, it’s not really a recipe, but a scrounging of things that exist in your refrigerator (frost living!) that will save you $25 so you can apply that to your next run to Current Boutique (or whatever you save your pennies for). I’m not anything but future-oriented when it comes to consignment.
Lemon and Ricotta Pappardelle with Baby Kale
- 1 bag pre-washed baby kale
- 1 bag pappardelle pasta
- 2 shallots, chopped
- 2-3 cloves garlic, minced
- about 1 cup ricotta cheese (whole milk, I say!)
- Parmesan cheese
- salt, pepper, crushed red pepper
- juice from 1/2 lemon
- olive oil and 1 tablespoon butter
- In a large saute pan, heat olive oil and butter together over medium heat. Add shallot and lower heat, cook down slowly, until translucent (about 5-10 minutes). Add a bit of salt, pepper, and crushed red pepper. Add the minced garlic.
- Bring a large pot of salted water to boil and add your pasta. Cook according to directions. Drain, reserving about a cup of starchy water.
- Add the baby kale (or whatever greens you have) to the saute pan and cook down until wilted. Add the pasta to the pan, a squeeze of lemon, the ricotta cheese, and a splash of the reserved water. Mix through until a creamy sauce forms – add more water, as needed.
- Serve topped with Parmesan cheese; eat wearing sweatpants.
If pappardelle is on the menu – anywhere, including in my own house – there’s a 110% chance I’m ordering it. I just can’t say no. This bowl of goodness is worth the Dadbod.