Tagliatelle with Spinach, Mascarpone, and Parmesan

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  2 clove or 6g

• Nutmeg

  Spices, ground

  2 tsp or 4g

• Spinach

  Raw

  1 ½ package (10 oz) or 426g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sour cream

  Reduced fat

  ½ cup or 115g

• Mascarpone

  Belgioioso - Freshdirect

  5 oz or 142g

• Parmesan cheese

  Grated

  ⅔ cup or 67g

Directions

1. Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic, and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you'll have wonderful intensely flavoured spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.
2. Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn't become too thick. Check once more for seasoning and serve straight away
3. Enjoy!

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