24: Recipe | Light Spinach Pappardelle Alfredo

If you’re looking for a quick, easy and filling weeknight dinner, I have something for you. 

It’s no secret that we’re big fans of carbs arounds here. Don’t come at me with your “carbs are bad for you”-lecture, because I don’t subscribe to it. Carbs are life and I will not stop eating them. And come on, they’re just really tasty, too.  This is a great dinner that you can whip up in about 20 minutes and that’s a win in my book. For weeknights, I need quick and easy.

Pappardelle are a nice change from the usual spaghetti or penne pasta variety. Even though they’re made from the same dough, the texture is completely different. 

16 oz  pappardelle
1 tbsp butter
1 clove garlic 
2 tbsps flour
1 cup vegetable broth
1 cup milk
3/4 cup parmesan cheese (the refrigerated kind!)
1/4 tsp salt
freshly cracked pepper to taste

Boil water in a large pot, season generously with salt and cook pappardelle according to package instructions.

Meanwhile, melt butter in a skillet over medium heat. Add the crushed garlic and let simmer until fragrant.
Make a roux by stirring in flour. Quickly stir in the vegetable broth and use whisk to remove any lumps.
Then add the milk. Stir and let simmer until it starts to thicken (about 5-10 minutes).
Turn heat to medium-low and add the parmesan cheese and salt.
Remove from heat and let thicken. Stir in the spinach and let wilt.

Toss pappardelle with Alfredo sauce and top with extra parmesan cheese and freshly cracked pepper.

Enjoy!

Print Recipe

Light Spinach Pappardelle Alfredo

Ingredients

• 16 oz Pappardelle
• 1 tbsp butter
• 1 clove garlic
• 2 tbsps flour
• 1 cup vegetable broth
• 1 cup milk
• 3/4 cup parmesan cheese
• 10 oz fresh baby spinach

Instructions

• Boil water in a large pot, season generously with salt and cook pappardelle according to package instructions.
• Meanwhile, melt butter in a skillet over medium heat. Add the crushed garlic and let simmer until fragrant.
• Make a roux by stirring in flour. Quickly stir in the vegetable broth and use whisk to remove any lumps.
• Then add the milk. Stir and let simmer until it starts to thicken (about 5-10 minutes).
• Turn heat to medium-low and add the parmesan cheese and salt.
• Remove from heat and let thicken. Stir in the spinach and let wilt.
• Toss pappardelle with Alfredo sauce and top with extra parmesan cheese and freshly cracked pepper.

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