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Ribbon pasta in lemon sauce with leaf spinach and tomatoes

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 500 g leaf spinach, fresh or frozen
  • 500 g cocktail tomatoes
  • 1 onion(s)
  • 1 lemon(s), juice
  • 1 cup crème fraîche
  • salt and pepper
  • 1 can of tomatoes, peeled
  • basil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the tagliatelle in salted water according to the package instructions. Meanwhile, peel the onion and dice it into small cubes. Sauté it in a deep pan with oil. Add the spinach leaves and fry briefly. Halve the cherry tomatoes and add them to the pan with the peeled tomatoes. Season to taste with salt, pepper, and lemon juice. Stir in the cooked pasta and crème fraîche. Finally, sprinkle the basil leaves over the pasta to taste. Adjust the lemon juice to taste. Use a little more or less than directed, depending on how acidic you want it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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