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INGREDIENTS

• 1 pound fresh spinach, washed and finely sliced
• 2 scallions, finely sliced
• ½ cup butter
• Parsley, chopped
• 8 ounces ricotta or mascarpone cheese
• ½ cup heavy cream
• Salt and pepper
• 1 packet tagliatelle
• Grated parmesan

DIRECTIONS

1. Add pasta in a large pan of slated boiling water and cook according to packet instructions.
2. In a frying pan – add half the butter and sauté scallions. When scallion have softened, add spinach and parsley. After 5 minutes it will have wilted down. Season with salt and pepper.
3. In a food processor – pulse heavy cream and cheese until well combined.
4. In a frying pan – heat the remaining butter stir in the cheese mixture and spinach. Stir over medium heat and then add a little ladle of cooking water from the pasta.
5. Place drained taglatelle in a deep serving bowl, add the spinach-cheese mixture and toss everything together. Check for seasoning and serve immediately with grated parmesan.

Romama’s Note: Serve the Taglatelle with Spinach and Cheese while still warm.

Related recipes:

1. Spinach Balls
2. Tagliatelle with Shrimp Sauce
3. Spinach Pie or (The Greek Spanakopita)
4. Leeks with Tomato and Cheese
5. Tiropitakia – Cheese Pie Triangles