Pasta mit Spinat

A creamy sauce coating every strand of pasta. The woody scent of nutmeg blends with the deep green of spinach freshly wilted in butter.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 749
• Protein: 26 g
• Carbs: 105 g
• Fat: 25 g

Ingredients

• 500 g Spaghetti ( dry )
• 600 g Spinach ( fresh, stemmed )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 30 g Minimum butter sweet
• 200 ml Cream
• 1 pinch Nutmeg ( grated )
• 50 g Parmesan cheese ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the pasta

   Drop the spaghetti into a large pot of boiling salted water. Cook until firm to the bite (al dente).

2. Aromatic base

   Melt the butter in a sauté pan. Sweat the chopped onion and garlic without browning until translucent.

3. Wilting the spinach

   Add the fresh spinach. Stir until they lose their volume and release their water. The green should remain vibrant.

4. Binding with cream

   Pour in the cream. Add the grated nutmeg. Simmer over low heat until the sauce coats the back of a spoon.

5. Final assembly

   Toss the drained pasta directly into the pan. Add the parmesan to bind everything together. Serve immediately.

Chef's tips

• Don't toss all the pasta water: a ladle of cooking water added to the sauce helps with the emulsion.
• Squeeze the spinach well if they release too much water to avoid thinning the cream.

Storage

Keep for 2 days in the fridge. Reheat gently with a splash of milk to loosen the sauce.