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Fettuccini with spinach sauce
4 servings
Ingredients
500 grams of fettuccini
fresh parmesan cheese
Spinach Sauce
15 grams of butter
1 crushed clove of garlic
1 pore sliced thinly
500 grams of spinach (the leaves cut)
1 cup (250 grams) of cream cheese
2 tablespoons of grated parmesan cheese
½ a cup (125 ml) of chicken broth
Preparation
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Cook the pasta ‘al dente’ in plenty of boiling salty water. Drain it and keep it hot.
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Sauce: Heat up a small pot and fry the garlic and pores; mix for 3-4 minutes. Ad the spinach and sauté it; cook for 4 more minutes.
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Blend the seasons spinach with the cream cheese, the parmesan and the chicken broth. Put back into a clean pot and cook for 5-6 minutes mixing non-stop until it tickens and it is hot.
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Pour the sauce over the pasta, mix slightly and serve with parmesan peelings.
Note
This delicious place of fettuccini is perfect for a vegetarian meal. If served as an starter it can yield 6 servings.
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