Tagliatelle Al Mascarpone E Spinaci Recipe
Summary
CuisineItalian
Ingredients
| 500 g/1 lb tagliatelle | ||
| 20 g/ 3/4 oz butter | ||
| Garlic | 1 Clove (5gm) | |
| 300 g/10 oz fresh spinach leaves | ||
| Double cream | 150 Milliliter | |
| 150 g/5 oz mascarpone cream cheese | ||
| Chicken stock | 1 Teaspoon (Leveled) | |
| Black pepper salt | 1 To taste | |
Directions
Melt the butter and add the garlic, whole, allowing it to mm golden brown.
Add the finely chopped spinach and cook over a low heat until tender.
In a separate pan, put the cream and mascarpone, add a little stock to dilute and pepper to taste.
Leave to simmer gently for a few minutes.
Cook the pasta, following the packet directions very carefully to avoid overcooking.
Remove the garlic from the spinach.
Drain the pasta, turn into a warm serving bowl and add first the cream sauce and then the spinach.
Stir well and serve at once.
Add the finely chopped spinach and cook over a low heat until tender.
In a separate pan, put the cream and mascarpone, add a little stock to dilute and pepper to taste.
Leave to simmer gently for a few minutes.
Cook the pasta, following the packet directions very carefully to avoid overcooking.
Remove the garlic from the spinach.
Drain the pasta, turn into a warm serving bowl and add first the cream sauce and then the spinach.
Stir well and serve at once.
Chef
