Zutaten für Fettuccine Florentine
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt
- Black Pepper
- 1% Low Fat Milk
- Chicken Broth
- Reduced Fat Romano Cheese
- Frozen Chopped Spinach
- Linguine
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Zubereitung von Fettuccine Florentine
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and season with salt and pepper to taste.
- Gradually whisk in 2 cups of milk and 1 cup of chicken broth, ensuring no lumps form.
- Bring the mixture to a gentle boil, whisking constantly to prevent sticking.
- Reduce heat to low and simmer for 1 minute, stirring continuously, until the sauce slightly thickens.
- Remove from heat and stir in 1 cup of grated Parmesan cheese until melted and smooth.
- Add 10 ounces of thawed and well-squeezed spinach to the sauce. Stir gently until heated through.
- Cook fettuccine according to package directions. Drain and add the creamy spinach sauce.
- Toss to coat the pasta evenly. Serve immediately and garnish with extra Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
28g
Fat
30g
Carbs
31g
