Spinach and lemon pasta
SERVES 4 PREPARATION: 5 MIN COOKING: 25 MIN STANDING: 10 MIN
15ml (1T) butter
15ml (1T) olive oil
1 onion, chopped
2 garlic cloves, crushed 300g spinach, chopped 250ml (1c) cream 2 rounds of feta cheese,
crumbled salt and freshly ground
black pepper juice and grated zest of
10g mixed fresh herbs lemon wedges
1 Bring a pan of salted water to the boil and cook the tagliatelle according to the packet instructions. Drain but retain 125ml (½c) of the cooking liquid. 2 SAUCE Heat the butter and oil in a deep pan and fry the onion and garlic until fragrant.
3 Add the spinach and stir-fry until wilted and all the liquid has evaporated. Add the cream and feta cheese and simmer on low heat until reduced and slightly thickened.
4 Season with salt and pepper and add the lemon juice and rind. 5 TO SERVE Add the cooked pasta to the sauce with a little of the retained cooking liquid. Mix and allow the pasta to stand for 10 minutes to absorb the sauce. Top with fresh herbs and serve with lemon wedges.