Recipes from Liguria are simple and are typically vegetarian rather than rich in meat.
Spinach and Swiss Chard are commonly added to pasta and also vegetable pies, such
1 pound tagliolini or other string or ribbon pasta
4 tablespoons butter
3-4 garlic cloves, minced
8-10 ounces fresh spinach, coarsely chopped
Salt and pepper
Pinch of freshly ground nutmeg
2 cups heavy cream
Grated Parmesan cheese to serve
Cook the pasta in boiling salted water for 2 minutes less than the
Melt the butter in a large skillet over medium-high heat. Add the garlic and
sauté for 1 minute. Add the spinach in batches, turning it in the skillet, until it
wilts completely. Season the spinach with salt and pepper; add the nutmeg.
Add the cream; cook the mixture for 2 minutes, stirring occasionally.
Drain the pasta and add it to the skillet. Gently toss the pasta with the sauce;
cook for 2 minutes. Check the seasoning; add more salt and pepper, if
necessary. Transfer to a serving bowl. Serve the pasta with the grated
Parmesan cheese sprinkled over the top.