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🍝 Creamy Pasta with Spinach

928 kcal · 30 min · 4 servings

Ingredients

• 350 g spinach
• salt
• 1 onion
• 1 clove garlic
• 100 g pancetta
• 500 g tagliatelle
• 2 tbsp olive oil
• 100 ml vegetable broth
• 200 g mascarpone
• pepper
• nutmeg
• 80 g freshly grated parmesan

Instructions

1. 1. Wash the spinach thoroughly and remove any tough stems.
2. 2. Briefly boil the spinach in salted water (this is called blanching).
3. 3. Immediately shock the spinach with cold water to stop the cooking process.
4. 4. Squeeze the spinach well to remove excess water.
5. 5. Finely chop the spinach.
6. 6. Peel the onion and the garlic.
7. 7. Finely chop the onion and the garlic.
8. 8. Cut the pancetta into thin strips.
9. 9. Cook the pasta in salted water until al dente (firm to the bite).
10. 10. Heat oil in a pan.
11. 11. Sauté the pancetta, onion, and garlic for 2 to 3 minutes.
12. 12. Deglaze the pan with the broth.
13. 13. Stir in the mascarpone until it has melted.
14. 14. Let the sauce simmer briefly.
15. 15. Fold the chopped spinach into the sauce.
16. 16. Season the sauce with salt, pepper, and nutmeg.
17. 17. Add the pasta to the sauce and mix with half of the Parmesan cheese.
18. 18. Plate the pasta.
19. 19. Sprinkle the finished pasta with the remaining Parmesan cheese.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 928
• Protein: 29 g · Fett/Fat: 49 g · Carbs: 91 g