Creamy Tagliatelle With Spinach

1. 1

   Boil two liters of water with salt. Add the spinach and basil leaves to the water and allow them to soften and turn more green in color.

2. 2

   Strain them and let cool. Julienne.

3. 3

   In the same water, cook the pasta until al dente. Reserve half a cup of water and drain the pasta.

4. 4

   Saute the onion and garlic in the olive oil in a pan on medium heat. Add the wine and allow two thirds of the liquid to evaporate, approximately 5 minutes.

5. 5

   Add the cream, nutmeg, half cup of the spinach water and salt to taste.

6. 6

   Stir over low heat for a few more minutes. Add the spinach and basil, mix and immediately add the pasta and parmesan.

* Per serving · 4 servings · Values may vary.