Pasta with Spinach, Mascarpone and Parmesan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (e.. spahetti, taliatelle )
- Salt water
- 400 g spinach, fresher
- 1 dash olive oil
- 2 teaspoons butter
- 2 cloves garlic
- 0.5 ½ nutmeg - nut
- some salt and pepper
- 120 ml cream
- 150 g mascarpone
- 2 handfuls parmesan
Print Recipe
Pin Recipe Instructions
- Peel and slice the garlic. Wash the spinach and cut into strips. Cook the pasta in salted water as usual.
- In the meantime, heat a dash of olive oil and the butter in a pan, add the garlic and nutmeg and fry briefly. Then add the spinach. After approx. 3 - 4 minutes the spinach should have collapsed and taken on a dark color. Most of the liquid should have boiled down.
- Fish the nutmeg out of the spinach. Season to taste with salt and pepper, add the cream and mascarpone and a small ladle of pasta boiling water. Bring to the boil briefly and season again to taste. Scatter the parmesan on top and fold in. Serve a salad as a side dish.
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