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Shelby Cady
Tagliatelle with spinach and lemon cream sauce
Pasta with spinach, garlic and lemon.
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Ingredients
Directions
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Slice the garlic. Roast the almonds golden brown in a dry frying pan and leave to cool on a cutting board.
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Clean the lemon, grate the yellow skin and squeeze out the fruit. Chop the almonds coarsely.
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Heat the oil in a saucepan. Heat the lemon zest and 2 tbsp. lemon juice 1 min. in the oil. Melt the mascarpone herein.
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Season the sauce with salt, pepper and lemon juice. Keep the sauce warm (do not let it boil!) Or let it cool down to heat up later.
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Remove the coarse stalks from the spinach and keep 100 g of the small leaves behind (these are added raw at the last moment).
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Boil the tagliatelle in plenty of water with salt al dente. Heat in the stirring oil and fry the garlic for 30 seconds. gently.
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Add the spinach in portions and let it sink on high heat, let the moisture evaporate. Season with salt and pepper.
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Drain the tagliatelle (collect a splash of cooking liquid to dilute the sauce if necessary). Carefully cover the tagliatelle with the warm mascarpone sauce.
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Put the reserved spinach through. Spread the tagliatelle and the spinach over the hot plates and sprinkle with almonds.
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Nutrition
845Calories
Sodium3% DV75mg
Fat72% DV47g
Protein50% DV25g
Carbs26% DV77g
Fiber28% DV7g
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