Hello friends. Today is a good day, because I had this Pappardelle with Wilted Greens (Gluten Free Option) for lunch. And it was absolutely delicious!
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Pappardelle with Wilted Greens (Gluten Free Option)
Pappardelle pasta is a long flat noodle. For this recipe we toss the pasta with hearty baby spinach, sweet peas, pine nuts, lemon zest and juice, feta, Parmesan, red pepper flakes and butter! This quick vegetarian dinner comes together in about 25 minutes.
TIPS FOR COOKING PASTA:
With this recipe we have to time the pasta cooking time with the broccoli cooking time. For best results, follow package instructions for pasta adding the broccoli when pasta has seven minutes left. The following tips help as well!
When cooking pasta there are only a few things to remember:
1. Follow pasta box cooking instructions, they usually are right on.
2. Salt the water generously for flavor.
3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion
4. stir frequently.
MAKING THIS MEAL GLUTEN FREE AND JUST AS GOOD!
If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!
Love Vegetarian Pasta and Need More Recipes?
Try my One Pot Pasta with Broccoli!
The Recipe: Pappardelle with Wilted Greens (with Gluten Free Option)
What you need: a microplane. for zesting lemon and grating Parmesan, and a good knife.
Tossed with hearty greens, pine nuts, and salty feta this quick vegetarian dinner comes together in about 25 minutes.
- 2/3 cup fresh or frozen peas, run under hot water for 60 seconds to thaw)
- 8 ounces papperdelle pasta (cooked ot package instructions)
- 3 tablespoons extra virgin olive oil, separated
- 1/4 organic shallots, minced
- 1 organic lemon, zested and juiced
- 1/4 cup flat leaf parsley, chopped
- 1/4 cup roasted pine nuts
- 1/2-1 teaspoon red pepper flakes
- 3 cups fresh baby spinach
- 3 tablespoons freshly grated parmesan
- 1 cup Feta cheese
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Remove peas from freezer, place in a strainer and run under hot water for 60 seconds, set aside.
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Bring a medium sauce pot of generously salted water to a boil. Add the pappardelle and cook, stirring occasionally, until just tender (follow package instructions for cooking time). Drain the pappardelle (do not rinse) reserving ¼ cup pasta cooking water.
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Peel and finely chop enough shallots to measure ¼ cup
Zest and juice the lemon, keeping the zest and juice separate.
Strip the parsley leaves from the stems; coarsely chop the leaves.
Grate Parmesan
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In a large frying pan over medium heat, warm 1 to 2 tablespoons olive oil until hot but not smoking. Add the shallots and as many chile flakes as you like, season generously with salt, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Stir in the spinach and peas and cook until the spinach is just wilted, 1 to 2 minutes. Add butter to pan and melt. When pasta is ready, reserve 1/4 cup pasta water, drain pasta (do not rinse) immediately add to pan, add reserved pasta cooking water, lemon juice, lemon zest, and parsley. Toss well.
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Pour pasta into large bowl, toss in Parmesan, feta and if needed 1 tablespoon olive oil. Season to taste with salt and pepper. Toss again and serve.
MAY I PLEASE ASK A FAVOR?
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Looks delicious! I would add dandelion greens.. 50/50 with the spinach and make it herbalicious!
Pinning to do just that asap!
Lol of course you would! Love it Carol 🙂
So dreamy with the sPring greens and the ricotta!!
WOW, you really are superwoman moving and getting this gorgeous meal posted! Love how Sun Basket can be so handy and helpful!
Superwoman would probably be much better at moving these boxes:)
Such a beautiful and simple meal. Definitely one to add to the pasta rotation!
Oooh, that looks delicious!
so healthy and delicious. This will be perfect for the upcoming spring/summer months!