Tagliatelle ricotta épinards tomates cerise 🇮🇹

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Tagliatelle ricotta épinards tomates cerise 🇮🇹. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Tagliatelle ricotta épinards tomates cerise 🇮🇹, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tagliatelle ricotta épinards tomates cerise 🇮🇹 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tagliatelle ricotta épinards tomates cerise 🇮🇹 is Pour 2 personne. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can have Tagliatelle ricotta épinards tomates cerise 🇮🇹 using 6 ingredients and 6 steps. Here is how you can achieve it.

𝑻𝒂𝒈𝒍𝒊𝒂𝒕𝒆𝒍𝒍𝒆 𝒓𝒊𝒄𝒐𝒕𝒕𝒂 é𝒑𝒊𝒏𝒂𝒓𝒅𝒔 𝒆𝒕 𝒕𝒐𝒎𝒂𝒕𝒆𝒔 𝒄𝒆𝒓𝒊𝒔𝒆
Une merveille ces pâtes, impossible de se tromper avec le mariage ricotta/épinards, ce côté crémeux à coup sûre toute la famille sera ravie et c'est le meilleur moyen de faire manger des épinards aux enfants, des pâtes aux saveur d'Italie.

Recette pour 2 personnes

#pâtes #italie #tagliatelle #ricotta #épinard #tomate #mai #monlivredecuisine

Ingredients and spices that need to be Take to make Tagliatelle ricotta épinards tomates cerise 🇮🇹:

1. 200 à 230gr de tagliatelle
2. 300 gr d'épinards frais
3. 250 gr ricotta
4. 20 tomates cerise
5. 1 demi oignon
6. 1 gousse d'ail

Steps to make to make Tagliatelle ricotta épinards tomates cerise 🇮🇹

1. Dans une poêle un filet d'huile d'olives, laisser l'ail se parfumer de l'huile d'olives, ajouter les épinards, sel, poivre, cuisson quelques minutes. Mixer la moitié et réserver.
2. Mettre à bouillir l'eau des pâtes et saler, verser les pâtes quand l'eau est bouillir, cuisson aldente
3. Couper le demi oignon en morceaux, les tomates cerise en 2.
   Dans une autre poêle verser un filet d'huile d'olives, verser les oignons, quand ils sont translucides ajouter les tomate cerise, sel, poivre, origan ou herbes de Provence, cuisson quelques minutes.
4. Feu au minimum, ajouter la moitié des épinards mixés et l'autre moitié non mixées, puis la ricotta, mélanger le tout.
5. Verser 2 louches d'eau de cuisson des pâtes, mélanger, ajouter les pâtes aldente, laisser 2min au minimum et servir.
6. La recette vidéo se trouve aussi sur ma bb chaîne YouTube Cucina Per Tutti P et vous pouvez aussi me suivre sur Instagram et Facebook Cucina per Tutti P

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