Tagliatelle with spinach and lemon cream sauce

Ingredients

• 1garlic clove
• 55 ggarnish almonds
• 1lemon
• 45 ml (3 tbsp)traditional olive oil
• 250 gmascarpone
• 600 gfresh spinach
• 400 gtagliatelle

Instructions

1. 1

   Toast the almonds

   Finely chop the garlic. Toast the almonds in a dry frying pan until golden, then leave them to cool on a chopping board.

2. 2

   Prepare the lemon

   Scrub the lemon clean, finely grate the yellow zest and squeeze out the juice. Roughly chop the cooled almonds.

3. 3

   Make the sauce

   Warm the oil in a small saucepan. Add the lemon zest and 2 tbsp lemon juice and heat for 1 minute, then melt the mascarpone into the mixture.

4. 4

   Season the sauce

   Season the sauce with pepper, salt and lemon juice to taste. Keep it warm without letting it boil, or leave it to cool and reheat later.

5. 5

   Prepare the spinach

   Remove the coarse stems from the spinach and set aside 100 g of the small leaves to add raw at the end.

6. 6

   Cook the pasta

   Cook the tagliatelle in plenty of salted water until al dente. Heat the oil in a wok and gently fry the garlic for 30 seconds.

7. 7

   Wilt the spinach

   Add the spinach in batches and toss over a high heat until wilted, allowing the liquid to evaporate. Season with pepper and salt.

8. 8

   Combine with sauce

   Drain the tagliatelle, reserving a splash of cooking water in case the sauce needs thinning. Gently toss the pasta with the warm mascarpone sauce.

9. 9

   Finish and serve

   Stir in the reserved spinach leaves. Divide the tagliatelle and spinach between warm plates and scatter over the almonds.

What is tagliatelle with spinach and lemon cream sauce?

Tagliatelle is a ribbon-shaped pasta associated with Italian cooking, here paired with spinach and a creamy lemon sauce. The combination brings together rich mascarpone, fragrant citrus and tender greens.

This version works by keeping the sauce simple and adding some spinach leaves raw at the end. Toasted almonds provide a crisp finish against the soft pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 845 calories, 25g protein, 77g carbs, 47g fat.

The tagliatelle supplies most of the carbohydrates, while olive oil, mascarpone and almonds contribute much of the fat. Spinach adds some protein alongside the pasta and mascarpone; pair a serving with a crisp salad or extra vegetables to balance the plate.

Building the lemon sauce

Lemon zest: warming it briefly in the oil releases its fragrance, while the measured lemon juice gives the sauce a sharper note. Add extra juice a little at a time when seasoning.

Mascarpone: stir it into the warm lemon oil until melted and smooth. Keep the sauce warm but do not let it boil, as directed in the method.

Managing the spinach

Coarse stems: remove these before cooking so the leaves wilt evenly. Keep 100 g of the small leaves aside for the final toss.

Cooked leaves: add the rest in batches over high heat and keep tossing until wilted. Let their released liquid evaporate before combining them with the pasta.

Getting the pasta texture right

Al dente pasta: cook the tagliatelle in plenty of salted water and check it near the end of its cooking time. It should be tender but still have a slight bite.

Reserved water: save a splash before draining. If the mascarpone sauce feels too thick when tossed with the pasta, loosen it with a little cooking water.

Toasting and finishing

Almonds: toast them in a dry pan until golden, watching closely so they do not scorch. Let them cool before chopping for a crisp, nutty topping.

Raw spinach: fold the reserved leaves through just before serving so they retain their freshness. Warm plates help keep the finished pasta and sauce inviting.

What to serve alongside

A crisp green salad with a simple vinaigrette makes a fresh contrast to the creamy sauce. Keep the dressing lightly flavoured so it does not compete with the lemon.

For a fuller meal, serve with crusty bread to catch any sauce left on the plate. The pasta is also substantial enough to serve on its own.

Recipe notes & tips

• Toast the almonds before starting the sauce so they have time to cool for chopping.
• Keep the sauce below a boil while warming it.
• Reserve some pasta cooking water before draining the tagliatelle.
• Add the spinach in batches so it has room to wilt and its moisture can evaporate.
• Warm the serving plates while you finish the pasta.

Variations

• Add black pepper: finish with a generous grind for a sharper, peppery note.
• Use another pasta shape: choose a shape that can be coated easily with the creamy sauce.
• Try hazelnuts: toast and chop them in place of the almonds for a different nutty topping.
• Add extra lemon: stir in a little more juice at the seasoning stage for a brighter sauce.
• Make it herbier: finish with chopped fresh parsley for a fresh contrast.

Common mistakes to avoid

• Boiling the sauce: mascarpone sauce can lose its smooth texture; keep it warm without letting it boil.
• Adding all the spinach at once: it can crowd the pan; wilt it in batches over high heat.
• Leaving excess spinach liquid: it can make the finished dish watery; let it evaporate as the leaves wilt.
• Overcooking the pasta: it can turn soft when tossed with the sauce; drain it while still al dente.
• Skipping the pasta water: the sauce may be too thick to coat the ribbons; reserve a splash before draining.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan, adding a splash of water to loosen the sauce; the spinach and pasta may soften after storage.

Frequently asked questions