← Back to Search Results
sauteeing Italian
Tagliatelle with Spinach, Mascarpone, and Parmesan Recipe-15974

Photo by: David Loftus
Comments: 1


Again, this is a really good dish for kids. Even though they may not eat spinach on its own, I’ve never had a problem feeding this to my two-year-old. The reason she likes it so much is because she can suck on the spaghetti, and the mascarpone and cooking water make a fantastic sauce.

Yield: Serves 4


  • 455g/1lb tagliatelle or spaghetti
  • Olive oil
  • 2 teaspoons butter
  • 2 cloves of garlic, peeled and sliced
  • ½ a nutmeg, freshly grated
  • 400g/14oz fresh spinach, washed thoroughly and finely sliced
  • Sea salt and freshly ground black pepper
  • 120ml/4fl oz double cream (heavy cream)
  • 150g/5oz mascarpone cheese
  • 2 handfuls of freshly grated Parmesan cheese



Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic, and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you’ll have wonderful intensely flavoured spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone, and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.

Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn’t become too claggy. Check once more for seasoning and serve straight away.

© 2004 Jamie Oliver

Note from Cookstr's Editors

A drizzle is the equivalent of 1 teaspoon.

A handful is equivalent to ¼ cup.


Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

759kcal (38%)
321mg (32%)
29mg (48%)
774mcg RAE (26%)
98mg (33%)
700mg (29%)
18g (90%)
33g (50%)
7mg (38%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • MoiraineM

    04.26.11 Flag comment

    I used coconut cream instead of double cream (for a lighter effect) and it's equally tasty.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
martin-yans-china Martin Yan's China
by Martin Yan
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
food-to-live-by Food to Live By
by Myra Goodman
cooking-for-friends Cooking for Friends
by Gordon Ramsay
amor-y-tacos Amor Y Tacos
by Deborah Schneider
mexican-everyday Mexican Everyday
by Rick Bayless
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?