John Myers
Spinach and Lemon Pasta
The perfect spinach and lemon pasta recipe with a picture and simple step-by-step instructions.
- 300 g Spaghetti
- 600 g Fresh spinach
- 1 Lemon untreated
- 50 ml Oat cream
- 0,5 tsp Ground cumin
- 1 pinch Cayenne pepper
- 1 Onion
- 1 Clove of garlic
- Olive oil
- Salt
- Cook the spaghetti al dente according to the instructions on the packet.
- Meanwhile, cut the onion and garlic into fine cubes.
- Heat some olive oil in a saucepan and slowly steam the onion and garlic cubes in it until translucent.
- Rinse the spinach thoroughly and pluck it a little smaller if necessary (I used fresh young spinach from the garden, so this step was not necessary).
- Add the spinach dripping wet to the steamed onions and put the lid on the saucepan.
- Rub the lemon peel and squeeze out the juice.
- Approx. Add 4-5 tablespoons of lemon juice and 1 tablespoon of lemon zest to the spinach.
- Add the oat cream and stir in the spices.
- Drain the spaghetti and add to the spinach mixture. Mix thoroughly.
- Now season with salt and, if necessary, a little lemon juice.
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