Prep Time:10 mins
Understanding food allergies and intolerances
Spaghetti with spinach and lemon crème fraiche sauce
Cooking Time:20 mins
Serves:1 Adult
Add some zest to your spaghetti with this tasty and nutritious spinach and lemon crème fraiche sauce.
After a busy day, you can whip up with delicious pasta dish in about 30 minutes.
Ingredients
- 100g / 3½oz. of spaghetti
- 1 teaspoon of olive oil
- 1 clove of garlic, peeled and crushed or finely chopped
- 2 tablespoons of frozen spinach
- 2 tablespoons of frozen peas
- 2 tablespoons of low-fat crème fraiche
- ½ tablespoon of fresh basil, chopped
- ½ lemon, juiced
- Black pepper, to taste
- 1 tablespoon of Parmesan, grated
Method
- Boil the spaghetti according to packet instructions, omitting any salt. Here are some more simple tweaks for healthier cooking habits.
- Heat a non-stick saucepan, and when hot, add the oil, garlic and spinach and allow to wilt.
- Take off the heat and allow to cool slightly and roughly chop it. Retain the spinach juice.
- Boil the peas in a saucepan of water for about 10 minutes until soft.
- Return the pan in which the spinach was cooked to a low heat.
- Add the crème fraiche, chopped spinach, its juice and peas, heating gently.
- After about 2 minutes, add the basil and lemon juice.
- Drain the spaghetti before coating with the crème fraiche sauce and season with black pepper.
- Serve sprinkled with Parmesan.*
* Remember, not all Parmesan is suitable for vegetarians and vegans.
What you will need
- Cheese grater
- Chopping board
- Chopping knife
- Saucepan
Serving suggestions
Serve your homemade lemon and spinach pasta with a tasty side salad.
"Feel free to use other vegetables that are in season"
