ItalianCookingForum.net
<click here to go back to recipes

● Spinach Tagliatelle with Butter and Parmesan
Tagliatelle Verdi al Burro e Parmigiano

salt
1 pound spinach flavored tagliatelle
1 stick unsalted butter, melted
1⁄2 cup Parmigiano-Reggiano, grated
freshly ground pepper

Bring large pot of water to a boil. Add salt and the pasta cook until al dente. Once the pasta is cooked, drain and put in bowl with butter and Parmigiano. Toss and season to with salt and pepper. Serve immediately ● Serves 4

Wine Suggestion: Generous full-bodied red

printer friendly