Creamy Tagliatelle with Spinach

La Cocinera Con Prisa
Reviews(1)
Creamy Tagliatelle with Spinach
126
10
730
30

Description

Sometimes, regular pasta and red sauce just won’t cut it. Sometimes, you need a hearty, creamy, and decadent pasta dish. This recipe for Creamy Tagliatelle with Spinach is divine. It takes 30 minutes to make so it is perfect for a hearty vegetarian weeknight dinner. This recipe combines fresh spinach with aromatic and hearty spices, cream, and cheese. Can you say yum? Grab the ingredients and get to cooking! Enjoy!

Ingredients

  • 400 grams fresh spinach
  • 1 bunch fresh basil
  • 400 grams pasta (tagliatelle)
  • 1 tablespoon olive oil
  • 1 onions
  • 1 clove garlic
  • 1 cup cream
  • 1/2 teaspoon nutmeg
  • 1 cup white wine
  • 1 cup parmesan cheese (grated)

Directions

  1. 1Boil two liters of water with salt. Add the spinach and basil leaves to the water and allow them to soften and turn more green in color.
  2. 2Strain them and let cool. Julienne.
  3. 3In the same water, cook the pasta until al dente. Reserve half a cup of water and drain the pasta.
  4. 4Saute the onion and garlic in the olive oil in a pan on medium heat. Add the wine and allow two thirds of the liquid to evaporate, approximately 5 minutes.
  5. 5Add the cream, nutmeg, half cup of the spinach water and salt to taste.
  6. 6Stir over low heat for a few more minutes. Add the spinach and basil, mix and immediately add the pasta and parmesan.
Discover more recipes from La Cocinera Con Prisa

NutritionView more

730Calories
Sodium22%DV520mg
Fat40%DV26g
Protein55%DV28g
Carbs29%DV87g
Fiber24%DV6g

PER SERVING *

Calories730Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat13g65%
Trans Fat
Cholesterol65mg22%
Sodium520mg22%
Potassium990mg28%
Protein28g55%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate87g29%
Dietary Fiber6g24%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.