Baby spinach loves butter. We found that out thanks to food writer Domenica Marchetti, who included a recipe for spinach fettuccine with baby spinach in her cookbook “The Glorious Vegetables of Italy”. We substituted corzetti for the fettuccine and loved the result. This pasta dish is quick, easy to make and healthy. You’ll notice that our recipe gives no specific amounts – that’s because we find it works better when you cook by taste, not by measuring. Depending on where you live, baby spinach may have sweet or herbaceous notes, butter could be extremely rich or lighter, pecorino cheese could be tangier or milder, so we encourage to judge by taste.
Corzetti pasta with baby spinach (recipe inspired by Domenica Marchetti)
Ingredients (serves 4):
fresh baby spinach
pecorino cheese, grated
To make corzetti pasta, follow this recipe.
To prepare the sauce, wash the baby spinach very well under cold water.
Melt the butter in a large skillet and add the baby spinach. Cook, stirring, for a few minutes. Season with salt and black pepper.
In the meantime, cook the corzetti pasta until al dente, then drain the pasta and add it to the sauce. Stir in grated pecorino cheese and serve immediately.