Tagliatelle al Spinaci
“Yuck, spinach” – Who didn’t hate the green vegetable as a child? But with age comes wisdom, as we all know, and as a young adult I actually acquired a taste for it. In addition, the power vegetable is full of iron and vitamin C – delicious and healthy in one. Together with spicy Parmiggiano Reggiano, we conjure up a creamy sauce in no time at all, which will convince even the most hardened spinach haters among you of the leafy vegetables. Oh, and don’t forget to floss for afterwards ? .
For the sauce you can use fresh or frozen spinach. The latter must be thawed beforehand and properly squeezed, otherwise your sauce will be too watery. If you use fresh spinach, you should cut it into bite-sized portions. We also need an onion and a clove of garlic – each finely chopped – for an aromatic base. We sweat these in a pan with a little oil over medium heat until they are translucent. Then our spinach is already added and cooked until it has completely collapsed. This takes a lot longer with fresh spinach than with the frozen variety. Now deglaze with milk or cream and let it simmer so that the sauce gets a creamy consistency. Finally, remove the pan from the heat and fold in the grated Parmesan. Now just season properly and the spinach sauce is ready.
A little restaurant trick: fold the pasta into the sauce directly in the pan and use some of the pasta water if the consistency seems too thick. This way, the pasta and sauce will mix perfectly without you having to use your cutlery to fold them in at the table (and perhaps risk making a mess).
Have fun cooking!
Tagliatelle al Spianci
Ingredients
- 250 g tagliatelle
- 250 g spinach frozen or: 500 g fresh spinach
- 1 onion finely chopped
- 1 clove of garlic finely chopped
- 50 g Parmiggiano Reggiano finely grated
- 200 ml cream or: milk
Instructions
- Cook tagliatelle al dente. Meanwhile, in a frying pan, sauté onion and garlic until translucent. Add spinach and cook briefly.
- Deglaze with cream and cook for a few minutes until creamy. Season with salt and pepper. Fold in grated parmesan cheese.
