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🍽️ Tagliatelle with cream cheese, spinach and pine nuts

590 kcal · 30 min · 4 servings

Ingredients

• 400 g Whole wheat tagliatelle (or fettuccine)
• 300 g Ricotta
• 100 g Baby spinach (3 handfuls)
• 4 tbsp Pine nuts
• Pepper
• Nutmeg
• Salt
• 2 tbsp Olive oil

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the tagliatelle to the boiling water.
3. 3. Cook the pasta until firm to the bite (al dente).
4. 4. Wash the spinach under running water.
5. 5. Spin the spinach dry.
6. 6. Reserve a small amount of the pasta water in a container.
7. 7. Drain the cooked tagliatelle.
8. 8. Place the hot pasta directly into a large bowl.
9. 9. Add 2 tablespoons of oil to the pasta.
10. 10. Add the ricotta to the pasta.
11. 11. Add 4 to 5 tablespoons of the reserved pasta water.
12. 12. Stir the ingredients vigorously.
13. 13. Ensure the ricotta is evenly distributed over the pasta.
14. 14. If the mixture looks too dry, add a little more pasta water.
15. 15. Heat a pan over medium to high heat.
16. 16. Add the pine nuts to the hot pan.
17. 17. Toast the pine nuts without additional fat.
18. 18. Remove the toasted pine nuts from the pan.
19. 19. Add the dry baby spinach to the pasta.
20. 20. Add the toasted pine nuts to the pasta.
21. 21. Mix the spinach and pine nuts with the pasta.
22. 22. Season the pasta with plenty of black pepper.
23. 23. Season the pasta with nutmeg.
24. 24. Portion the pasta onto plates.
25. 25. Serve the pasta immediately.

Nutrition per serving

• kcal: 590
• Protein: 23 g · Fett/Fat: 26 g · Carbs: 65 g