Spinach Egg Tagliatelline with carrots and rosemary | Pasta De Cecco Greece Recipes
Italian recipes: recipes for sauces and pasta | Spinach Egg Tagliatelline with carrots and rosemary | De Cecco Greece.
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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