Peruvian Tallarines Verdes
Recipe: #38167
February 09, 2022
Categories: Spaghetti, Spinach, South American, Vegetarian, Evaporated Milk, more
"Can use fettuccine can use fresh basil and spinach but I'm making a pantry dish"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (240.4 g)
- Calories 494.3
- Total Fat - 16.6 g
- Saturated Fat - 6.2 g
- Cholesterol - 26.1 mg
- Sodium - 437.8 mg
- Total Carbohydrate - 68.1 g
- Dietary Fiber - 2.9 g
- Sugars - 3.2 g
- Protein - 24.5 g
- Calcium - 417.7 mg
- Iron - 5.2 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Drain spinach into the pasta cooking water
Step 2
Cook spaghetti al dente in heavily salted water
Step 3
Drain saving 1/2 cup pasta water
Step 4
Meanwhile
Step 5
Saute onion then garlic in olive oil
Step 6
Add rest of items to sauce
Step 7
Can whirl in blender to make smooth sauce or just toss with drained pasta and cook 5 minutes
Step 8
Add some pasta water if to tight when cooking
Step 9
Add parmesan last and toss
Tips
No special items needed.
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