Fresh pappardelle with cremini mushrooms, spinach, and ricotta
Vegetarian, Soy-Free, Family-Friendly
A final dollop of fresh ricotta and a squeeze of lemon brighten the flavors in this easy and nourishing vegetarian mushroom pasta.
In your bag
- 7 ounces fresh pappardelle
- 1 or 2 organic shallots
- 1 or 2 cloves organic peeled fresh garlic
- 2 sprigs organic fresh rosemary
- ¼ pound organic cremini or other button mushrooms
- 1 organic lemon
- 6 ounces organic baby spinach or other leafy greens
- 3 tablespoons walnuts
- ¼ cup fresh ricotta
The optional white wine added to the sauce in Step 2 acts like salt to help brighten the flavors. If you don’t have any on hand or prefer not to cook with it, feel free to swap in water instead.
Calories: 670, Protein: 22g (44% DV), Fiber: 5g (20% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 10g, Saturated Fat: 6g (30% DV), Cholesterol: 65mg (22% DV), Sodium: 150mg (6% DV), Carbohydrates: 68g (23% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts (walnut), Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.