Tagliatelle with Spinach, Mascarpone, and Parmesan

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Butter

  Unsalted

  3 tsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Nutmeg

  Spices, ground

  1 ½ tsp or 3g

• 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

  4 oz or 113g

• Mascarpone

  Belgioioso - Freshdirect

  6 oz or 170g

• Parmesan cheese

  Shredded

  ¾ cup or 60g

Directions

1. Bring a large pot of generously salted water to a boil. Add the tagliatelle and cook until al dente according to package directions, reserving at least 1 cup of the cooking water.
2. Meanwhile, warm a large skillet over medium heat. Add the olive oil, butter, garlic, and nutmeg, and cook until fragrant, about 30-60 seconds. Add the spinach and cook, tossing, until fully wilted and dark green, about 3-5 minutes.
3. Season the spinach lightly with salt and pepper. Stir in the sour cream and mascarpone along with a splash of pasta water, then simmer gently on low heat until creamy.
4. Add the drained pasta, sprinkle in the Parmesan and toss, adding more pasta water a little at a time until the sauce is silky and evenly coats the noodles.
5. Taste and adjust with more salt and pepper as needed. Serve immediately.