Creamy Tagliatelle with Ricotta and Fresh Spinach
A good pasta dish, it's always fun! And these are rather delicious and creamy to perfection with a ricotta sauce and a little greenery for texture and good conscience
I like to use fresh spinach for this recipe because it gives a little texture and is not as soft as frozen spinach, but you can use it if you only have it on hand. Remember to drain them beforehand.
Creamy tagliatelle with ricotta and fresh spinach (4 people):
- 300g of tagliatelle
- 250g of ricotta
- 12cl of milk
- 300g fresh spinach
- 2 cloves garlic
- 30g of butter
- 50g of Parmesan cheese
- Salt and pepper
Cook al-dente pasta according to package directions. Drain and rinse with cold water to stop cooking, reserve.
While the pasta is cooking, prepare the sauce.
Chop the garlic and cut the spinach coarsely.
In a pan, add the butter and melt it over low heat.
Add the garlic and cook for 1 minute. Then add the spinach. Cook for 5 - 7 minutes, stirring.
Then add the milk and ricotta, mix well and let the sauce thicken for 5 minutes. Season.
Add Parmesan and pasta, mix well and allow to warm.
HERE SERVED ON: Indigo Gold Inlay Ceramic Plate