How to make
Wash the spinach and let it drain well in a colander.
Put a pot of water on the stove and when it boils, put in the tagliatelle pasta and sprinkle with a teaspoon of salt.
On the adjacent stove, in parallel with the preparation of the tagliatelle, make the sauteed spinach and cream sauce.
First, heat some olive oil over high heat and put the garlic in slices. Add the spinach almost immediately to prevent the garlic from burning. Saute briefly until the petals are soft but should retain their fresh color.
Remove to a plate (without the fat) and set aside.
In the same pan, in which there is a little olive oil with the aroma of garlic and spinach, pour the cream, a pinch of black pepper and salt to taste. Stir briefly until bubbles begin to appear. Finally, pour 3-4 spoons of parmesan powder and mix again.
When the pasta is ready, transfer it to the sauce. If it is thick, pour a little of the water from cooking the tagliatelle.
Divide into three portions, top with sauteed spinach and sprinkle with more parmesan powder.
Bon appetit with the perfect tagliatelle with cream and spinach!
See more delicious suggestions for pasta with spinach or try our spinach filo pastry.
