Creamy Lemon Pappardelle with Greens + Crispy Breadcrumbs

This pasta recipe is everything I want in a savory spring recipe. Creamy, lemony, packed with whatever greens you can get your hands on from your local farmer’s market. Oh, and topped with toasty golden brown breadcrumbs - yes please. Something about thick pappardelle noodles instantly elevates a dish. They look so elegant on a plate, and pasta sauces cling deliciously to them.  If you can get your hands on fresh pappardelle noodles from a nearby market, I’d highly recommend giving those a try! Otherwise, I really love this brand that sells dried pappardelle and is sold at retailers nationwide.

This dish begins by sautéing aromatics with the chopped up stems from a leafy green before later folding in the more tender leafy parts. When I lived in Santa Monica I would use Bloomsdale Spinach, which is delicious but not super easy to find. If you can get your hands on it, use it! If not, swiss or rainbow chard is a perfect substitution. Check out the Riffs section at the bottom of the recipe for ways to spin this recipe and make it your own.

Creamy Lemon Pappardelle with Greens + Crispy Breadcrumbs

Creamy Lemon Pappardelle with Greens + Breadcrumbs - easy enough to throw together on a weeknight, and fancy enough to serve on a weekend!

Prep:
15
min
cook:
20
min
total:
35
min
Ingredients
  • 6 ounces papparadelle noodles
  • 2 tablespoons unsalted butter or olive oil divided (1 T for breadcrumbs, 1 T for pasta)
  • 1/3 cup of panko breadcrumbs
  • 1 shallot finely diced
  • 2 cloves garlic finely diced
  • 1/2 pound bloomsdale spinach stems included and diced (or chard leaves and stems)
  • 2 teaspoons lemon zest, about the zest of one lemon
  • juice of 1/2 of a lemon
  • 4 ounces goat cheese
  • Up to 1 Cup pasta water
  • Kosher Salt
  • Freshly cracked black pepper
  • Freshly grated Parm and crushed red chili flakes for serving

Instructions
  • Bring heavily salted water to a boil. While the water comes to a boil, prepare the rest of the dish.
  • In a medium sized skillet over medium heat, add butter or olive oil, panko breadcrumbs, salt and pepper, and stir to evenly combine. Cook until the breadcrumbs are slightly golden brown and toasted, and transfer breadcrumbs to a bowl.
  • Wipe out the skillet you toasted the breadcrumbs in, and over medium heat add butter or olive oil, and when hot, add the diced shallot and cook until translucent and soft. Add the diced up stems from the bloomsdale spinach or chard, and cook until soft. (tender spinach from the grocery will not have stems that need chopping or additional cooking time.)
  • When the stems have softened in the pan, add the diced garlic, and leafy spinach to the skillet (if you're using chard, roughly chop the leaves), and cook until the leaves have just started to wilt down. Season with salt. Turn off heat.
  • When the water is boiling, add your noodles. Cook the noodles just shy of al dente, or just before they are done, as they will finish cooking in the skillet.
  • Fill up a cup with the pasta water, and set it aside. Heat the skillet back up over medium heat, and add the pasta, goat cheese, lemon zest and juice, and about 1/3 cup of pasta water  Stir until everything is creamy and combined. Add more pasta water as needed to loosen up the sauce and make it creamy. Season to taste with additional salt and pepper. If you want more lemon, squeeze more fresh lemon juice from the second half of your lemon into the dish and stir.
  • Divide up onto two plates, and top each plate with toasted breadcrumbs, freshly cracked black pepper, grated Parm, and crushed red chili flakes.

Let's riff
  • The Greens: Sub in chard stems and leaves as mentioned, or if needed, use regular spinach. If using - simply fold in spinach when tossing cooked pasta in skillet until it wilts down. Omit greens entirely if needed - the lemon and goat cheese lend great flavor on their own.
  • The Cheese: Sub in ricotta for a more mild but equally creamy flavor. Use your favorite dairy-free cream cheese to keep it vegan/dairy-free - Kite Hill makes a good one.

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Hilario Druitt
April 17, 2024
Tilly Killough
April 16, 2024
Jeannine Turner
April 13, 2024
Alvin Goold
April 7, 2024
Dean Baader
April 6, 2024
Frank Hardie
April 5, 2024
Elvira
April 4, 2024
Aleisha Lee
March 31, 2024
Noreen Stretch
March 28, 2024
Sherman Cruz
March 25, 2024
Ludie Key
March 23, 2024
Gini
March 20, 2024
Loved the soup. Croutons too much trouble. Fast in a cup!
Ray Beall
March 16, 2024
Richard
February 22, 2024
send me fruits to add with another fruit to cure disease
Deneen Medland
April 17, 2023
Kelle Trouton
April 17, 2023
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!
Marcus
YUM! Definitely going to pair this with a nice and funky natty white next time!
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!