Our Pappardelle with Asparagus, Mushroom, and Ricotta Recipe is so simple to make–it’s as easy as 1-2-3! Today’s Pappardelle Ricotta is a flavorful combination of pasta and vegetables. Our Trader Joe’s Pappardelle recipe will be a new favorite at your family dinner table.

Why we love Pappardelle with Asparagus, Mushroom, and Ricotta Recipe

The best part is you can switch the veggies to your families liking–try fresh green beans with onion or red peppers with zucchini would both are very tasty. I love it when recipes can be versatile to fit my families likes and dislikes.

Ingredients in Pappardelle with Asparagus, Mushroom, and Ricotta Recipe

shallots
asparagus
baby bella mushrooms
olive oil
sea salt and pepper
butter
onion
cloves garlic
fresh spinach
lemon zest
pappardelle pasta (I used lemon pepper variety from trader joes)
lowfat ricotta
egg yolk

How to make Pappardelle with Asparagus, Mushroom, and Ricotta

Preheat oven 475 degrees.
On baking sheet place asparagus, mushrooms, shallots; drizzle with 3 tablespoons olive oil, toss, season with salt and pepper.
Roast, tossing once, for 20 minutes or until browned.
Bring pot of salted water to boil and cook pasta according to package directions, reserving 1 cup of pasta water.
Meanwhile, In large skillet melt butter, add onion and cook for 2 minutes, add garlic, cook 2 more minutes stirring.
Add spinach, lemon zest, and season with salt and pepper.
Reduce heat to low and cook to wilt spinach.
Place drained noodles into skillet with cooked vegetables.
Place ricotta in small bowl.
In a separate bowl temper the egg yolk by slowly whisking in the reserved hot pasta water.
(this will gently cook the yolk and make the sauce creamy.)
Stir the temper yolk into the ricotta, pour over noodles and toss.
Adjust seasoning with sea salt and pepper.
Serve noodles in bowls with roasted veggies on top.

Yield: 4

Pappardelle with Asparagus, Mushroom, and Ricotta Recipe

Name: Pappardelle with Asparagus, Mushroom, and Ricotta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 shallots, peeled and thinly sliced; 2 cup asparagus cut into 1 inch sections; 1 cup baby bella mushrooms, sliced; 3 tablespoons olive oil; sea salt and pepper; 3 tablespoons butter; 1/2 cup onion, diced; 3 cloves garlic, minced; 2 cups fresh spinach, chopped; 1 teaspoon lemon zest; 1 12oz package pappardelle pasta (I used lemon pepper variety from trader joes); 1 cup lowfat ricotta; 1 egg yolk

Our Pappardelle with Asparagus, Mushroom, and Ricotta Recipe is as easy as 1-2-3!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

3 shallots, peeled and thinly sliced
2 cup asparagus cut into 1 inch sections
1 cup baby bella mushrooms, sliced
3 tablespoons olive oil
sea salt and pepper
3 tablespoons butter
1/2 cup onion, diced
3 cloves garlic, minced
2 cups fresh spinach, chopped
1 teaspoon lemon zest
1 12oz package pappardelle pasta (I used lemon pepper variety from trader joes)
1 cup lowfat ricotta
1 egg yolk

Instructions

Preheat oven 475 degrees.
On baking sheet place asparagus, mushrooms, shallots; drizzle with 3 tablespoons olive oil, toss, season with salt and pepper.
Roast, tossing once, for 20 minutes or until browned.
Bring pot of salted water to boil and cook pasta according to package directions, reserving 1 cup of pasta water.
Meanwhile, In large skillet melt butter, add onion and cook for 2 minutes, add garlic, cook 2 more minutes stirring.
Add spinach, lemon zest, and season with salt and pepper.
Reduce heat to low and cook to wilt spinach.
Place drained noodles into skillet with cooked vegetables.
Place ricotta in small bowl.
In a separate bowl temper the egg yolk by slowly whisking in the reserved hot pasta water.
(this will gently cook the yolk and make the sauce creamy.)
Stir the temper yolk into the ricotta, pour over noodles and toss.
Adjust seasoning with sea salt and pepper.
Serve noodles in bowls with roasted veggies on top.
Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 590Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 152mgSodium: 248mgCarbohydrates: 67gFiber: 5gSugar: 6gProtein: 22g

More Pasta Recipes

Pappardelle with Asparagus, Mushroom, and Ricotta is simple-to-make and delicious!

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