Pasta with velvety spinach sauce
Ingredients:
Penne pasta - 200 g
New spinach - 250 g
Cream - 200 ml
Salt, nutmeg - to taste
Pine nuts - 1 tablespoon
Parmesan - 30 g
Planning:
Heat up the penne in bubbling salted water until delicate.
2. Wash and dry the spinach, put it in bubbling water for 3-4 minutes. Toss in a colander and flush with ice water.
3. Put the pan over medium hotness. Spot the spinach in a skillet and stew for around five minutes, blending at times. Season with salt and add ground nutmeg.
4. Mastermind the pasta on plates, pour over the sauce, sprinkle with ground Parmesan and pine nuts.
Tags:
Food