Wednesday, June 8, 2011

Here's a Gluten Free Pasta Recipe!

Not too long ago, I came across this recipe for Pappardelle with Baby Spinach, Herbs, and Ricotta.  It was featured on the cover of the April 2011 issue of Cooking Light Magazine.  It looked easy enough to convert to a gluten free recipe (I just had to substitute gluten free pasta), so I tried it out.

It turned out really flavorful with all of the fresh herbs and was very easy and quick to make. The ingredients that you will need are:

  • 8 ounces of gluten free pappardelle pasta (I actually used fusilli instead)
  • 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
To prepare:
  1. Cook gluten free pasta as per directions on label adding 1 tablespoon kosher salt.  Drain.  Save 1 cup of pasta water and put aside.
  2. Combine 1/2 cup pasta water and ricotta cheese in a blender.
  3. Now mix together the hot pasta, cheese mixture, spinach and remaining ingredients in a large bowl.  Add additional pasta water to moisten if needed.
Since everything has to be put together quickly once the pasta is ready, I recommend having all of the herbs chopped up ahead of time.


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