Fettuccine with lemon cream sauce

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• ½ n.b. jalapeño(s)
• ½ lemon(s), organic
• 200 g cooked ham
• 300 ml cream
• 200 g sour cream
• 50 g Parmesan
• 250 g leaf spinach, fresh or frozen
• 400g fettuccine or spaghetti
• Pinch(s) of salt and pepper

Instructions

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

Spinach and ham

Finely dice the onion and jalapeño peppers. Finely chop or press the garlic. Heat the oil in a pan and sauté the onions, garlic, and jalapeño peppers until translucent. Finely slice the ham, add it to the onion mixture, and fry briefly. Deglaze with the cream and simmer gently. Reduce the heat. Finely grate the lemon zest. Squeeze the lemon. Add the sour cream, lemon zest, and lemon juice to the sauce. Finely grate the Parmesan cheese and stir half into the sauce. Fold in the spinach, thaw the frozen spinach, and squeeze the remaining juice well. Season with salt and pepper to taste. Reduce the heat to just simmering or turn off completely. Meanwhile, cook the pasta according to the package instructions. Drain in a sieve and toss with the sauce. Increase the heat considerably again so that the sauce combines well with the pasta. Serve on plates and sprinkle with the remaining Parmesan cheese.