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🍽️ Fresh green tagliatelle with spinach and chili

484 kcal · 30 min · 4 servings

Ingredients

• 250 g fresh young spinach
• 2 chili peppers
• 400 g green ribbon noodles
• salt
• pepper (from the mill)
• 4 tbsp extra virgin olive oil (cold pressed)
• 2 tbsp whipping cream (min. 30% fat content)
• 1 tsp dried thyme
• fresh grated parmesan

Instructions

1. 1. Wash the fresh spinach thoroughly.
2. 2. Spin the spinach dry.
3. 3. Wash the chili peppers.
4. 4. Halve the chili peppers lengthwise.
5. 5. Remove the seeds from the chili peppers.
6. 6. Cut the chili peppers into thin strips.
7. 7. Bring plenty of water to a boil and add salt.
8. 8. Cook the green tagliatelle in it until al dente.
9. 9. Take out five tablespoons of the pasta water and set it aside.
10. 10. Drain the pasta.
11. 11. Place the drained pasta in a large bowl.
12. 12. Add olive oil to the pasta.
13. 13. Add cream to the pasta.
14. 14. Add the chili strips to the pasta.
15. 15. Add thyme to the pasta.
16. 16. Mix everything well together.
17. 17. Add the dry spinach leaves to the bowl.
18. 18. Add the five tablespoons of pasta water.
19. 19. Stir the spinach into the pasta mixture.
20. 20. Season the pasta to taste with salt.
21. 21. Season the pasta to taste with pepper.
22. 22. Sprinkle the finished pasta with Parmesan shavings.
23. 23. Serve the pasta immediately while warm.

Nutrition per serving

• kcal: 484
• Protein: 16 g · Fett/Fat: 15 g · Carbs: 71 g