Spinach Egg Tagliatelline with carrots and rosemary | Italian Pasta De Cecco Recipes
Italian recipes: Spinach Egg Tagliatelline with carrots and rosemary. De Cecco United Kingdom | Italian Sauces and Pasta Recipes.
Ingredients
- 350 g Tagliatelle n° 107 all’uovo con spinaci
- 250 g carrots
- 1 sprig rosemary
- 1 tbsp Shoyu sauce
- 2 tbsp grated Parmesan cheese
- salt
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