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Tagliatelle with Spinach and Cheese


  • 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


  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.

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  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

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