Creamy lemon veg pasta
This creamy lemon vegetable pasta pairs tender spring greens and cavolo nero with a rich crème fraîche and Parmesan sauce. A touch of dried chilli and fresh lemon zest brightens the rich flavours and adds a subtle kick. Serve immediately for a quick and flavourful weeknight dinner.
Ingredients
- Olive Oil1 სუფრის-კოვზი
- Garlic2 კბილი
- Dried chilli½ ჩაის-კოვზი
- Vegetable stock1 ჩაის-კოვზი
- Crème fraîche150 ml
Instructions
4 steps- 1
Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions.
- 2
Meanwhile, heat the oil in a large, deep frying pan over a medium heat, add the shallot, garlic and chilli flakes and fry for 2 minutes. Add the vegetable stock, fry for a minute, then add a ladleful of the pasta cooking water. Add the greens and cook for 4-5 minutes, stirring regularly, until wilted. Add another ladleful of the pasta cooking water and continue cooking for a couple of minutes.
- 3
Drain the pasta, reserving the cooking water, then add the pasta to the pan with the greens. Turn the heat up to high and cook for a minute, stirring constantly, and adding a little of the reserved pasta water to make a silky sauce.
- 4
Remove from the heat and stir in the crème fraîche and lemon zest. Spoon the pasta into bowls, top with the grated cheese and serve.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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