in Italy

Tagliatelle with mascarpone and spinach

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 20 g butter
  • 1 clove(s) garlic
  • 300 g spinach, fresh or frozen
  • 150 ml cream
  • 150 g mascarpone
  • 75 ml chicken broth (instant)
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tagliatelle with mascarpone and spinach

Wash the spinach, drain, and finely chop. Melt the butter, add the garlic, and cook until golden brown. Add the spinach, season with salt, and cook over low heat until soft. Heat the cream and mascarpone together with the chicken stock. Simmer for a few minutes. Season with pepper. Cook the pasta until al dente. Remove the garlic clove from the spinach. In a large bowl, mix the pasta well, first with the cream sauce, then with the spinach. Serve immediately. Serve with grated cheese. The specified quantity is intended as a main course for 4 people and as an appetizer for 6 people.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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