Creamy Tagliatelle With Spinach

• 400 grams fresh spinach
• 1 bunch fresh basil
• 400 grams pasta tagliatelle
• 1 tablespoon olive oil
• 1 onion
• 1 clove garlic
• 1 cup cream
• 1/2 teaspoon nutmeg
• 1 cup white wine
• 1 cup Parmesan cheese grated

1. Boil two liters of water with salt. Add the spinach and basil leaves to the water and allow them to soften and turn more green in color.
2. Strain them and let cool. Julienne.
3. In the same water, cook the pasta until al dente. Reserve half a cup of water and drain the pasta.
4. Saute the onion and garlic in the olive oil in a pan on medium heat. Add the wine and allow two thirds of the liquid to evaporate, approximately 5 minutes.
5. Add the cream, nutmeg, half cup of the spinach water and salt to taste.
6. Stir over low heat for a few more minutes. Add the spinach and basil, mix and immediately add the pasta and parmesan.

fresh spinach, fresh basil, pasta tagliatelle, olive oil, onion, clove garlic, cream, nutmeg, white wine, parmesan cheese

Taken from www.yummly.com/recipe/Creamy-Tagliatelle-with-Spinach-497727 (may not work)