Summary

Ingredients

• 500 g ribbon noodles
• 20 g butter
• 1 clove garlic
• 300 g spinach, fresh or frozen
• 150 ml cream
• 150 g mascarpone
• 75 ml chicken broth, (instant)
• salt and pepper

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Instructions

1. Wash, drain and finely chop the spinach.
2. Melt the butter, add the whole garlic and let it turn golden brown. Add the spinach, season with salt and cook until soft on a low heat.
3. Warm the cream and mascarpone together with the chicken stock. Let simmer for a few minutes. Season with pepper.
4. Cook pasta al dente. Remove the garlic clove from the spinach. Mix the pasta well in a large bowl, first with the cream sauce, then with the spinach. Serve immediately. Serve with grated cheese.
5. The indicated amount is intended as a main course for 4 people and as a starter for 6 people.