Summary

Ingredients

• 375 g ribbon noodles
• 500 g spinach leaves, frozen
• 3 cloves garlic
• 200 g cream cheese
• 200 g crème fraîche, (crème léère)
• 1 teaspoon, heaped chicken broth, instant
• some butter
• salt
• Pepper, freshly ground
• nutmeg

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Instructions

1. Thaw the spinach leaves and squeeze out through a sieve. Cook the tagliatelle according to the instructions on the packet.
2. In the meantime, mix the cream cheese with crème légère and the chicken stock in a saucepan, season with salt and pepper and heat slowly (do not boil).
3. Cut the garlic into thin slices. Melt the butter in a pan and let the garlic turn golden brown in it. Then remove the garlic slices again and add the spinach to the pan and steam it. Season with salt, pepper and nutmeg.
4. Drain the ribbon noodles, then mix first with the sauce and then with the spinach.
5. If necessary, season again with salt and pepper.