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Tagliatelle with Baby Spinach & Ricotta | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Cremiger italienischer Pasta-Genuss im Handumdrehen: Feine Tagliatelle verbinden sich mit zartem Babyspinat, samtiger Ricotta, frischem Zitronenabrieb und goldbraun gerösteten Pinienkernen. Leicht, aromatisch und in nur 20 Minuten perfekt zubereitet.
Ingredients
Preparation method
Preparation & Toasting
Bring a large pot of plentiful water to a boil and salt generously. Wash the baby spinach and spin thoroughly dry. Peel the garlic cloves and cut into thin slices. Wash the organic lemon under hot water and finely grate the zest.
Toast the pine nuts in a wide pan without fat over medium heat for 2 to 3 minutes until golden brown and fragrant. Then transfer immediately to a plate and allow to cool.
Cooking & Finishing
Add the tagliatelle to the boiling salted water and cook al dente according to package instructions for approx. 6 to 8 minutes. Before draining, be sure to ladle out about 100 ml of the starchy pasta water.
Chef's tip
The starchy pasta water binds the ricotta perfectly to the pasta, creating a silky sauce entirely without cream.
A few drops of fresh lemon juice added right before serving lend a wonderful freshness to the dish and accentuate the flavor of the spinach.
75 min
Under an hour
