Lemon farfalle

Ingredients for 4 servings:

• 100 g leaf spinach
• 1 lemon(s)
• 1 bell pepper(s), red
• 1 onion(s)
• 400 g pasta (fafalle)
• 1 tbsp olive oil
• ½ tsp vegetable broth
• 150 g cream
• salt and pepper
• 1 bell pepper(s), yellow
• 150 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sort the spinach leaves and remove the coarse stalks. Wash, shake dry, and roughly chop. Rinse the lemon under hot water and finely grate it, or peel off fine strips with a zester. Then squeeze the lemon. Trim, wash, and finely dice the bell peppers. Peel the onion and also finely dice it. Meanwhile, cook the pasta al dente in plenty of salted water according to the package instructions. Heat oil in a pan. Sauté the onion and bell peppers. Add the spinach leaves. Deglaze with 150ml water. Stir in the vegetable stock and sauté everything for about 5 minutes. Now stir the cream and lemon juice into the sauce. Season with salt and pepper. Drain the pasta and toss with the sauce. Arrange on plates and serve garnished with lemon zest.