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Ribbon pasta with spinach and mascarpone

updated

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Ingredients for 2 servings:

  • 1 tbsp butter
  • 1 clove(s) garlic
  • 300 g creamed spinach
  • 150 g crème fraîche
  • 150 g mascarpone
  • salt and pepper
  • some nutmeg
  • 275 g tagliatelle pasta
  • Water (salt water)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Defrost the creamed spinach in the microwave or let it thaw a few hours before cooking. Melt the butter in a pan and add the diced or finely crushed garlic. Once golden brown, add the spinach and simmer for 5 minutes. Then stir in the crème fraîche and mascarpone. Season with salt, pepper, and nutmeg. Simmer on low heat until the pasta is tender. Cook the tagliatelle in salted water as usual. Then toss the pasta with the sauce, divide between two plates, and serve.

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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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