Tagliatelle with ricotta and spinach

Name: Tagliatelle with ricotta and spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400 g tagliatelle; 300 g ricotta cheese; 150 g fresh spinach; 4 tbsp pine nuts; 30 ml olive oil; 1 pinch nutmeg; to taste salt; to taste black pepper

Pasta with creamy ricotta cheese, fresh spinach, and toasted nuts.

Total: 30 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 574
Protein: 20 g
Fat: 18 g
Carbs: 83 g

Ingredients

for 4 servings

tagliatelle400 g
ricotta cheese300 g
fresh spinach150 g
pine nuts4 tbsp
olive oil30 ml
nutmeg1 pinch
saltto taste
black pepperto taste

Method

6 steps

Boil the tagliatelle in salted water according to the package instructions until al dente.
Meanwhile, toast the pine nuts in a dry pan until golden brown.
In a large bowl, mix the ricotta with a small amount of the pasta cooking water to achieve a creamy consistency.
Add the fresh spinach, nutmeg, salt, and pepper to the ricotta.
Drain the cooked pasta and transfer it to the bowl with the sauce, then add the olive oil.
Mix thoroughly so the pasta is evenly coated with the sauce, and sprinkle with the toasted nuts before serving.