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!
This post contains affiliate links. I may make a commission from sales but your price remains the same.)
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!
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.
Course:
dinner, Main Course
Keyword:
gluten free, pappardelle, pasta, vegetarian
Servings: 4 servings
Calories: 580 kcal
:
-
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
Cook the Pasta
-
Remove peas from freezer, place in a strainer and run under hot water for 60 seconds, set aside.
-
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.
While water heats and pappardelle cooks, prepare the remaining ingredients and cook the vegetables.
-
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
Cook the vegetables; finish the pasta
-
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.
-
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.
