Ingredients:
- Zest and juice of 1 lemon
- ¼ cup grated Parmesan cheese (plus more to taste)
- 1 large handful of fresh spinach
- Fresh basil, finely chopped
- Salt and pepper (to taste)
- A small amount of pasta water (reserved)
Preparation:
Time: 20 Minutes
Yield: 2 Servings
- Boil salted water, cook Cipriani Tagliolini Spinach Egg Pasta for 2 minutes and reserve 1 cup of pasta water, and drain.
- Heat 3 tablespoons of Villa Manodori Lemon EVOO in a skillet on low, add lemon zest, juice, and stir in parmesan with a splash of pasta water until melted.
- Toss pasta in the lemon sauce, adding pasta water for a creamy consistency.
- Mix in spinach, basil, and season with salt and pepper.
- Plate, top with parmesan and basil, and serve with lemon wedges if desired.
