Tuesday, January 31, 2012

Spinach Lemon Pasta

Spinach Lemon Pasta
adapted from the pioneer women

2 large handfuls of spinach
1 lemon, juiced and zested
2 Tbs. extra lemon juice
4 Tbs. butter
2 cloves garlic, minced
1 lb (500 g.) pasta of your choice
2 cups (0.5 L) creme fraiche (or sour cream)
salt to taste
Parmesan cheese, grated, to garnish
parsley, to garnish (optional)

1. Pre-heat oven to 375 F (190 C)
2. Cook pasta until al dente.
3. In a skillet, melt butter over low heat, then add the spinach. Once spinach is completely wilted, add garlic and cook until fragrant. Then add lemon juice, and turn off heat.
4. Add creme fraiche, lemon zest, and salt to taste.
5. Combine cooked pasta with the creme mixture, pour into an oven-safe pan and cooked covered for 15 minutes, then uncovered for 10 minutes.
6. Squeeze the extra lemon juice over the pasta after removing from the oven, and generously top each serving with Parmesan.

1 comment:

  1. Yum...this looks super delish! I finally found your blog! :)