Tagliatelle with Mascarpone and Spinach
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon noodles
- 20 g butter
- 1 clove garlic
- 300 g spinach, fresh or frozen
- 150 ml cream
- 150 g mascarpone
- 75 ml chicken broth, (instant)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash, drain and finely chop the spinach.
- Melt the butter, add the whole garlic and let it turn golden brown. Add the spinach, season with salt and cook until soft on a low heat.
- Warm the cream and mascarpone together with the chicken stock. Let simmer for a few minutes. Season with pepper.
- Cook pasta al dente. Remove the garlic clove from the spinach. Mix the pasta well in a large bowl, first with the cream sauce, then with the spinach. Serve immediately. Serve with grated cheese.
- The indicated amount is intended as a main course for 4 people and as a starter for 6 people.
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