Tagliatelle with Baby Spinach and Parmesan | Quick Italian Classic
(0)
15 min
Quick
Sezamo
Paste delicate tagliatelle învăluite într-un sos mătăsos de unt, usturoi aromat și spanac baby proaspăt, desăvârșite cu parmezan din belșug și o notă proaspătă de lămâie. Un preparat vegetarian autentic italian, gata în doar 15 minute.
Preparation method
Preparing the pasta and aromatics
Boil the tagliatelle pasta in a large pot with plenty of salted boiling water according to the package instructions until al dente (about 7-8 minutes). Reserve a cup (approx. 150 ml) of the pasta cooking water before draining.
Meanwhile, peel the garlic cloves and cut them into thin slices. Wash the lemon thoroughly and finely grate the yellow zest, then cut it in half for juice.
Cooking the sauce and serving
In a large, deep pan, heat the olive oil and butter over medium heat. Add the garlic slices and chili flakes, sautéing everything for 1 minute until the garlic becomes fragrant and lightly golden, taking care not to burn it.
Chef's tip
The pasta cooking water contains precious starch that emulsifies the fat from the butter and oil with the Parmesan, creating a glossy and silky sauce without the need for cream.
Do not overcook the baby spinach; it only needs to wilt slightly in the flavored butter to retain its vibrant green color and freshness.
15 min
Under an hour
