Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Taglierini freschi spinaci pomodori secchi

Fresh Taglierini with Spinach and Sun-Dried Tomatoes

Name: Fresh Taglierini with Spinach and Sun-Dried Tomatoes
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 11 oz spaghetti (about 320 grams); 10 1/2 oz frozen spinach (about 300 grams); 1 small shallot; 6 sun-dried tomatoes in oil; 1 1/2 oz grated Parmesan cheese (about 40 grams); as needed Olive oil,; as needed Salt,; as needed Black pepper,

Cucina, AMORE e Fantasia di Tiziana Ricciardi @cucinaamoreefantasia

This dish is a comforting blend of flavors that will win you over. If you’re not sure what to make for lunch today, I suggest this simple recipe that’s easy to prepare and full of taste.

Cucina, AMORE e Fantasia di Tiziana Ricciardi @cucinaamoreefantasia

This dish is a comforting blend of flavors that will win you over. If you’re not sure what to make for lunch today, I suggest this simple recipe that’s easy to prepare and full of taste.

Saved

Ingredients

40 minutes

Serves 4 servings

11 ozspaghetti (about 320 grams)
10 1/2 ozfrozen spinach (about 300 grams)
1small shallot
6sun-dried tomatoes in oil
1 1/2 ozgrated Parmesan cheese (about 40 grams)
as neededOlive oil,
as neededSalt,
as neededBlack pepper,

Saved

Steps

40 minutes

1

In a skillet, heat olive oil and sauté the finely chopped shallot for a couple of minutes. Add the sun-dried tomatoes, sliced into thin strips. Stir in the spinach and cook until wilted. Season with salt and pepper.
2

Remove some of the spinach and place it in a blender with the Parmesan cheese. Blend until creamy. Cook the pasta in a pot of boiling salted water. Before draining, reserve some of the pasta water. Add the cooked pasta to the skillet with the sauce.
3

Add a few spoonfuls of the reserved pasta water. Mix very well. Serve hot.