Tagliatelle crème fraiche with spinach, garlic and chilli crumbs
11
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This vegetarian pasta recipe is simple to make and perfect for the family.
Ingredients
White pasta, dry
300 g, use tagliatelle or linguine
Low Fat Soft Cheese
20 g
Spring Onions
6 medium, finely chopped
Chilli, green or red
1 teaspoon(s), finely chopped
Garlic
1 clove(s), crushed
Breadcrumbs, dried
30 g
Spinach
200 g, leaves, young
Lemon
1 teaspoon(s), zest, finely grated
Half Fat Crème Frâiche
100 g
Black pepper
⅛ teaspoon(s)
Instructions
1
Cook the tagliatelle or linguine in a large saucepan of boiling water for 10-12 minutes, or according to pack instructions.
2
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.
3
Put the spinach into a colander and pour over a kettleful of boiling water to wilt the leaves. Leave to drain.
4
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.
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