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

  12 cup or 360g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Mascarpone

  Belgioioso - Freshdirect

  5 oz or 142g

• Parmesan cheese

  Shredded

  ¾ cup or 60g

Directions

1. Bring a large pan of salted water to a boil, add the pasta, and cook according to the package instructions. Meanwhile, warm a frying pan or wok, add olive oil, butter, garlic, and nutmeg. Once the butter melts, add the spinach. Cook for 5 minutes until wilted and dark. Season with salt and pepper, then add sour cream, mascarpone, and a ladle of pasta cooking water. Let it simmer and season again.
2. Drain the pasta, reserving some cooking water, and stir it into the spinach sauce. Add Parmesan and toss everything together. Adjust the consistency with reserved cooking water to keep it silky. Check seasoning and serve immediately.

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