Tagliatelle crème fraiche with spinach, garlic and chilli crumbs
White pasta, dry
300 g, use tagliatelle or linguine
Low Fat Soft Cheese
6 medium, finely chopped
Chilli, Green or Red
1 teaspoons, finely chopped
1 clove(s), crushed
200 g, leaves, young
1 teaspoons, zest, finely grated
Half Fat Crème Frâiche
- Cook the tagliatelle or linguine in a large saucepan of boiling water for 10-12 minutes, or according to pack instructions.
- At the same time, melt the low fat soft cheese in a non-stick frying pan and add the spring onions, chilli and garlic, cooking over a low heat, stirring often, for 3-4 minutes. Add the breadcrumbs and stir over the heat for about 30 seconds. Remove from the heat.
- Put the spinach into a colander and pour over a kettleful of boiling water to wilt the leaves. Leave to drain.
- When the pasta is cooked, drain it well, then return it to the saucepan and add the wilted spinach, lemon zest and crème fraiche. Share between 4 plates and sprinkle the breadcrumb mixture on top. Serve, seasoned with black pepper.