Fresh pappardelle with cremini mushrooms, spinach, and ricotta
30 – 40 Minutes
A final dollop of fresh ricotta and a squeeze of lemon brighten the winter flavors in this easy and nourishing vegetarian mushroom pasta.
In your bag
- 1 or 2 shallots
- 1 or 2 cloves peeled fresh garlic
- 1 sprig fresh rosemary
- 5 ounces cremini mushrooms
- 1 lemon
- 7 ounces fresh pappardelle
- 5 ounces baby spinach
- ¼ cup walnuts
- ½ 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, swap in water for an equally delicious dish.
Calories: 740, Protein: 26g (52% DV), Fiber: 5g (20% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 12g, Saturated Fat: 8g (40% DV), Cholesterol: 75mg (25% DV), Sodium: 160mg (7% DV), Carbohydrates: 70g (23% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts, 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.