Directions
- 1Add the pappardelle nests, cherry tomatoes, red onion, spinach, and garlic to a large skillet.
- 2Sprinkle in the oregano, basil, parsley, chili flakes, salt, pepper, and lemon zest.
- 3Spread the tomato paste evenly over the top, then drizzle in the olive oil and pour in the heavy cream and chicken broth.
- 4Bring to a gentle simmer over medium heat, cover, and cook for 10 minutes, stirring occasionally so the pasta separates and cooks evenly and the tomato paste melts into the sauce.
- 5Once the pasta is tender and the sauce has thickened, give everything a final mix.
- 6Serve topped with fresh basil, grated Parmesan, or protein of your choice (grilled chicken, shrimp, or Italian sausage links are best).
Ingredients
- 8 oz pappardelle nests
- 10 oz cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 handfuls fresh spinach
- 6 garlic cloves, thinly sliced
- 6 oz tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 0.5 tsp chili flakes
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 of a lemon lemon zest
- 3 tbsp olive oil
- 1 cup heavy cream
- 2.5 cups chicken broth
- Fresh basil leaves, torn
- Grated Parmesan
- Protein of choice: grilled chicken, shrimp, or Italian sausage links
Equipment
large skillet
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