Ingredients
Scale
- 400g tagliatelle pasta
- 200g fresh spinach, washed and roughly chopped
- 250g mascarpone cheese, at room temperature
- 100g grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Sauté the minced garlic for 30–60 seconds until fragrant, taking care not to brown it.
- Add the chopped spinach to the skillet and cook until wilted, about 2–3 minutes. Season lightly with salt and pepper.
- Reduce heat to low and stir in the mascarpone until it melts into a smooth sauce.
- Add half the grated Parmesan to the skillet and stir to combine. Taste and adjust seasoning.
- Reserve about 1 cup of the pasta cooking water, then drain the tagliatelle.
- Toss the drained pasta into the skillet with the sauce, adding a splash of the reserved pasta water as needed to loosen and coat the noodles.
- Mix in the remaining Parmesan, toss once more, and finish with a grind of black pepper.
- Serve immediately, garnished with fresh basil if using.
Notes
Using reserved pasta water helps to adjust the sauce thickness and keep it creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian