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Eric brockman
Ribbon pasta with spring spinach sauce
Vegetarian tagliatelle with spinach, whipped cream, shallots and Parmesan cheese.
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Ingredients
Directions
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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.
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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.
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Nutrition
555Calories
Sodium34% DV805mg
Fat52% DV34g
Protein42% DV21g
Carbs14% DV43g
Fiber16% DV4g
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