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Add a photoServings: 4
Ingredients
- 1 x recipe Basic Fresh Egg Pasta dough see * Note
- 2 Tbsp. Salt
- 4 ounce Extra-virgin extra virgin olive oil
- 8 x Garlic cloves thinly sliced
- 1 c. Dry white wine
- 2 lb Fresh spinach leaves cleaned, stemmed, torn into pcs about 3" square
- 1 c. Grated Pecorino cheese (preferably from Sienna)
Directions
- Bring 6 qts water to a boil and add in 2 Tbsp. salt.
- Roll the Basic Fresh Egg Pasta dough out into 4 sheets, using the thinnest setting. Cut each sheet of pasta using a jagged pastry cutter into 4-inch squares. Set aside, and cover.
- Heat the extra virgin olive oil in a large 12- to 14-inch skillet. Saute/fry the garlic over medium heat till light brown. Add in white wine and bring to a boil, turn the heat off and set aside.
- Drop the pasta into the boiling water and cook 1 to 2 min till tender yet al dente. Drain the pasta in a colander over sink and pour into saute/fry pan.
- Turn heat to high, add in spinach and toss till spinach is wilted but not completely shapeless. Stir in Pecorino cheese and pour into hot serving bowl. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 256 | 74% |
| Total Fat 29.01g | 36% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3622mg | 151% |
| Potassium 992mg | 28% |
| Total Carbs 9.26g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.2g | 1% |
| Protein 5.04g | 8% |
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