Penne à Prosecco

Name: Penne à Prosecco
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 250 g Spinach; 1 Onion; 1 Garlic clove; 100 g Pasta (e.g. penne rigate); 7-10 Tbsp Salt; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 g double cream; 50 ml Prosecco; 1 Egg Yolk; 10 g grated parmesan cheese; 7-10 Tbsp Parmesan curls

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

250 g Spinach
1 Onion
1 Garlic clove
100 g Pasta (e.g. penne rigate)
7-10 Tbsp Salt
1 TABLESPOON Butter or margarine
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 g double cream
50 ml Prosecco
1 Egg Yolk
10 g grated parmesan cheese
7-10 Tbsp Parmesan curls

Directions

1
Clean the spinach and wash it thoroughly several times. Peel onion and garlic. Onion in columns, garlic in slices cut. Cook the pasta in plenty of boiling salted water for 12-15 minutes.
2
In the meantime, heat the fat in a frying pan and lightly brown the onions and garlic. Add dripping wet spinach, allow to collapse and steam for 1-2 minutes. Season with salt, pepper and nutmeg.
3
For the Prosecco froth, bring the double cream, prosecco, egg yolk and grated Parmesan cheese to the boil in a small pot. Whisk with a whisk until frothy. Season the Prosecco froth with a little salt and pepper.
4
Drain the pasta, rinse with cold water and drain. Add the noodles to the spinach in the pan, heat briefly and arrange on a plate. Pour the Prosecco foam over it and serve sprinkled with parmesan curls as desired.