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jen8976 - Posted January 26, 2004 02:37 PM
This comes from the cookbook Pasta cooking. It is wonderful and it only took approx. 15 minutes from start to finish
Tagliatelle (fettuccine) with spinach and garlic cheese
8 oz fresh egg tagiatelle
8 oz fresh leaf spinach
2 T. light soy sauce
3 oz garlic and herb cheese
3 T. milk
salt and ground black pepper
Cook tagiatelle in plenty of salted boiling water according to package directions. Drain and return to pan.
Blanch the spinch in a tiny amount of water until just wilted, then drain, squeezing dry with the back of a wooden spoon. Chop coarsely with scissors.
Return the spinach to its pan and stir in soy sauce, cheese, and milk. Bring slowly to boil, stirring until smooth. Season to taste
When the sauce is ready, pour over the pasta. Toss the pasta and sauce together and serve on warm plates.
** I used the Buitoni fettuccini noodles (9 oz package)
** Instead of garlic cheese? I used garlic and herb cheese spread (6 oz)
This comes from the cookbook Pasta cooking. It is wonderful and it only took approx. 15 minutes from start to finish
Tagliatelle (fettuccine) with spinach and garlic cheese
8 oz fresh egg tagiatelle
8 oz fresh leaf spinach
2 T. light soy sauce
3 oz garlic and herb cheese
3 T. milk
salt and ground black pepper
Cook tagiatelle in plenty of salted boiling water according to package directions. Drain and return to pan.
Blanch the spinch in a tiny amount of water until just wilted, then drain, squeezing dry with the back of a wooden spoon. Chop coarsely with scissors.
Return the spinach to its pan and stir in soy sauce, cheese, and milk. Bring slowly to boil, stirring until smooth. Season to taste
When the sauce is ready, pour over the pasta. Toss the pasta and sauce together and serve on warm plates.
** I used the Buitoni fettuccini noodles (9 oz package)
** Instead of garlic cheese? I used garlic and herb cheese spread (6 oz)