Spinach and lemon pasta

SERVES 4 PREPA­RA­TION: 5 MIN COOK­ING: 25 MIN STAND­ING: 10 MIN

Drum Food - - CONTENTS -

salt

500g tagli­atelle

SAUCE

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

1 lemon

TO SERVE

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.

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