Tagliatelle with Lemon Spinach Sauce
Serves: 4 Ready in: Under 15 Mins
Frozen spinach is a great standby for this recipe. Allow to thaw, then make sure all the excess water is pressed out before adding it to the lemon yoghurt.
Ingredients:
400g fresh spinach
400g tagliatelle
2 tbsp olive oil
1 small red pepper, seeded and chopped
2 garlic cloves, crushed
250ml Onken Sicilian Lemon Yogurt
a little grated nutmeg
40g pine nuts, lightly toasted
freshly grated vegetarian Parmesan-style cheese (optional)
method:
- Put the spinach into a large steamer and cook 3-4 minutes until wilted, remove and press out as much water as possible. Tip onto a board and chop or process briefly in a food processor, then set aside. Bring a large pan of slightly salted water to the boil and add the tagliatelle. Cook for eight minutes until just tender.
- Meanwhile, heat the oil in a large frying pan, add the red pepper and cook over a medium heat for 3-4 minutes until beginning to soften. Add the garlic and cook a further minute.
- Stir in the spinach and lemon yoghurt and gently heat through. Season with salt and pepper and add a little freshly grated nutmeg.
- Drain the pasta. Return to the pan, add the spinach sauce and toss together until the pasta is evenly coated.
- Serve in warm bowls and scatter over the toasted pine nuts and grated veggie Parmesan-style cheese.
