Ribbon pasta with spring spinach sauce

Name: ribbon pasta with spring spinach sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 35 g unsalted butter or margarine; 2 shallot; 250 g fresh tagliatelle pack 250 g; 2 dl fresh cream; 450 g frozen spinach; 100 g Parmigiano Reggiano grated

Vegetarian tagliatelle with spinach, whipped cream, shallots and Parmesan cheese.

Ingredients

35 g unsalted butter or margarine
2 shallot
250 g fresh tagliatelle pack 250 g

2 dl fresh cream
450 g frozen spinach
100 g Parmigiano Reggiano grated

Kitchen Stuff

1 deep saucepan

Directions

Peel the shallots and finely chop them. Cook the pasta according to the instructions for use al dente. Meanwhile, heat the butter in the saucepan and fry the shallots briefly.
Add the whipped cream and spinach and bring the sauce to the boil in about 4 minutes. Add 2/3 of the parmesan cheese and let it melt. Drain the pasta and spread over the plates. Pour the spinach sauce over it. Garnish with the rest of the cheese.