You are here

Tagliatelle Al Mascarpone E Spinaci

Meal.Mates's picture
  Tagliatelle 1 Pound (500 Gram)
  Butter 3⁄4 Ounce (20 Gram)
  Garlic 1 Clove (5 gm)
  Spinach leaves 10 Ounce (300 Gram)
  Double cream 1⁄4 Pint (150 Milliliter, 2/3 Cup Heavy Cream)
  Mascarpone cream cheese 5 Ounce (150 Gram)
  Chicken stock 1 Teaspoon (Leveled)
  Salt To Taste

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (19 votes)


Tagliatelle Al Mascarpone E Spinaci Recipe