From the Cook
From the Cook
From the Cook
1/4
Creamy Lemon Spinach Tagliatelle
Instructions
1
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Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
2
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In a large pan over medium heat, melt butter with olive oil. Add minced garlic and sauté for about 1 minute until fragrant.
3
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Add spinach and sauté until just wilted.
4
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Pour in heavy cream and bring to a gentle simmer.
5
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Season with salt and pepper, then add the juice of one lemon and stir well.
6
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Add the cooked pasta along with a splash of reserved pasta water and stir to combine.
7
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Add grated Parmesan cheese and mix until the sauce becomes creamy and coats the pasta evenly.
8
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Serve hot, optionally topped with more Parmesan and fresh lemon zest.
My Calorie Intake
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Tips & Tricks (5)
- Lemon Zest Magic 🍋Microplane your lemon zest before juicing to capture maximum citrus oils, intensifying the bright flavor throughout the dish.
- Pasta Water Alchemy 💧Reserve at least 1 cup of pasta water before draining; the starchy liquid is crucial for creating a silky, emulsified sauce that clings perfectly to the tagliatelle.
- Spinach Wilting Technique 🥬Add spinach in batches and remove from heat just as it begins to wilt to maintain vibrant color and prevent overcooking, preserving its fresh texture and nutrients.
- Garlic Infusion Trick 🧄Gently sauté garlic in butter at a low temperature to prevent burning, allowing its delicate flavor to infuse the entire sauce without becoming bitter.
- Parmesan Emulsification Hack 🧀Grate Parmesan fresh and add off the heat, stirring continuously to help the cheese melt smoothly and prevent clumping in the creamy sauce.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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