Ingredients
Scale
- 8 oz fettuccine pasta
- 5 oz Boursin cheese (garlic & herb)
- 2 tbsp olive oil
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: In a large pot, bring salted water to a boil. Add fettuccine and cook until al dente, according to package directions. Drain and set aside.
- 2. Sauté Garlic: In a skillet over medium heat, add olive oil. Once hot, sauté minced garlic for about 30 seconds until fragrant.
- 3. Add Spinach: Stir in fresh spinach and cook until wilted, approximately 1-2 minutes.
- 4. Create the Sauce: Lower the heat and add Boursin cheese with a splash of reserved pasta water. Stir until melted and creamy.
- 5. Toss Pasta: Add drained fettuccine to the skillet and mix well until coated with sauce.
- 6. Finish with Cheese: Sprinkle grated Parmesan while gently stirring; season with salt and pepper before serving.
Notes
- Feel free to incorporate other vegetables such as cherry tomatoes or bell peppers for added flavor and nutrition.
- For extra protein, consider adding grilled chicken or chickpeas.
- Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 510
- Sugar: 3g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg