Handkerchiefs with Spinach, Garlic and Pecorino Cheese – a delicious recipe with recipe Basic, salt, extra-virgin olive oil, garlic, white wine, fresh spinach leaves. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Bring 6 quarts water to a boil and add 2 tbsp.
2
salt.
3
Roll the Basic Fresh Egg Pasta dough out into 4 sheets, using the thinnest setting.
4
Cut each sheet of pasta using a jagged pastry cutter into 4-inch squares.
5
Set aside, and cover.
6
Heat the olive oil in a large 12- to 14-inch skillet.
7
Saute the garlic over medium heat until light brown.
8
Add white wine and bring to a boil, turn the heat off and set aside.
9
Drop the pasta into the boiling water and cook 1 to 2 minutes until tender yet al dente.
10
Drain the pasta in a colander over sink and pour into saute pan.
11
Turn heat to high, add spinach and toss until spinach is wilted but not completely shapeless.
12
Stir in pecorino cheese and pour into warm serving bowl.
13
Serve immediately.
1151
kcal
Calories
110
g
Fat
30
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 recipe Basic Fresh Egg Pasta dough, 2 tbsp. salt, 4 fl. oz. extra-virgin olive oil, 8 cloves garlic, thinly sliced, and more.
Yes, Handkerchiefs with Spinach, Garlic and Pecorino Cheese falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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