Dosi per 4:
500 g conchiglie
450 g spinaci
50 g burro
1 bicchiere panna liquida
noce moscata
parmigiano grattugiato
sale
pepe
Lessare gli spinaci in acqua salata, scolarli, strizzarli, passarli al passaverdure, farli insaporire in una casseruola con il burro, unire la panna, poca noce moscata, il sale e il pepe.
Cuocere la pasta al dente in abbondante acqua salata, condirla con la salsa preparata, cospargere di parmigiano e servire caldissima.
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