Prep 20 mins
Cook 0 mins
Taken from a food blogger (Anne's Food) which was taken from Jamie Olvier's "Jamie's Dinners". Serves 4-6 people for lunch or as a side for dinner, or 2-3 very hungry ones.
- 300 g fettuccine (or 1 box of long pasta)
- 200 g spinach, fresh or frozen
- 2 garlic cloves, thinly sliced
- 1⁄2 teaspoon nutmeg, grated or ground
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt (to taste)
- 1 teaspoon pepper (to taste)
- 150 g mascarpone
- 1 ml cream, just over 3 oz
- 1⁄2 cup parmesan cheese, freshly grated
- Cook pasta according to package directions.
- Meanwhile, if using fresh spinach, rinse, dry, and cut into fine shreds.
- In a large pan, melt the butter and oil. Add the garlic and nutmeg, and when its warm add the spinach. Cook until wilted, about 3-4 minutes.
- Season with salt and pepper to taste.
- Add the mascarpone and the cream, the parmesan cheese and a little pasta water, if necessary.
- Season again, if necessary.
- When the pasta is done, drain and reserve some water. Add the pasta to the sauce, mix well. If necessary loosen the mixture with pasta water, added gradually. The pasta should look smoth and silky, not clumpy.
- Serve immediately.
It's hard to go wrong with a Jamie Oliver recipe, and this was no exception. It was very quick and easy to make, and the sauce had a lovely, slightly sweet flavour. I used spaghetti rigate, baby spinach leaves, and everything else as per the recipe. In case anyone is wondering it should read 100mls of cream. I added a little extra parmesan on top. Great dish!