Pasta with Florentine Sauce

Name: Pasta with Florentine Sauce
Prep time: 5 s
Cook time: 22 s
Total time: 22 s
Yield: 6
Cuisine: Global
Ingredients: 1 Sachet MAGGI® Bechamel Mix; 2 cubes MAGGI® Vegetable Bouillon; 1 liter Water; 1 Box fettuccine pasta; 1 Clove Garlic; 1 tablespoon Oil; 2 cups Spinach chopped; 2 tablespoons Parmesan cheese; 4 Mediums zucchinis; 4 Mediums Broccoli florets; 1 Packet Mushrooms chopped; 4 Mediums Carrots

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Intermediate

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22 Min

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Ingredients

6 Servings

MAGGI® Bechamel Mix

1 Sachet

MAGGI® Vegetable Bouillon

2 cubes

Hot Water

1 L

Fettuccini pasta

1 box

Garlic, finely chopped

1 Clove

Olive Oil

1 tbsp

Spinach

2 cups

parmesan cheese, grated

2 tbsp

zucchinis

4 Mediums

Broccoli florets

4 Mediums

mushrooms, drained and sliced

1 packet

Carrot, cut into small pieces

4 Mediums

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Nutritional Information

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Carbohydrates

82.4 g

Energy

450.07 kcal

Fats

6.83 g

Protein

19.39 g

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Recipe steps

4 min

1 min

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4 min

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Cook pasta in 2 liter boiled water and a pinch of salt for 10 minutes.

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4 min

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Sautee garlic with the oil, Add spinach till it cook.

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4 min

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Mix MAGGI Bachamel Mix with one liter of broth (2 MAGGI Vegetable cubes and 1 liter boiled water).

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4 min

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4-Add bachamel to pasta, add to spinach and garnish with parmesan cheese.

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Pasta with Florentine Sauce

Nutritional facts per serving

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Pasta with Florentine Sauce

Nutritional facts per serving

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