Wherever you see the word ‘Florentine’, it means the dish has spinach in some form or the other.
Ingredients
- 200 gm fettuccine pasta - boiled (4 cups)
- 4 tbps butter
- 2-3 flakes garlic- crushed, 1 small onion- finely chopped
- 300 gm (½ bunch) spinach- shred the leaves only
- 200 ml (1 cup) cream, ½ cup grated cheese
- a sprinkle of jaiphal powder (ground nutmeg)
Instructions
- Multi butter in a saucepan. Add garlic. When it turns golden, add onions and spinach. Cover and cook for about 5 minutes on low heat until dry and tender. Stir occasionally.
- Keeping the heat low, stir in cream, half of the cheese and nutmeg. Add ¾ tsp salt & ¼ tsp pepper. Boil. Simmer for 1 minute.
- Add pasta. Mix gently until pasta is well coated with sauce. Check salt.
- Serve sprinkled with lots of grated cxheese.