This Creamy Spinach Pasta is just a wee bit indulgent with a splash of crème fraiche in each serving and plenty of Parmesan cheese, but it is also chock-full of spinach (or chard if you're feeling fancy) to keep you eating plenty of veggies. Use whole grain pasta for even an even more healthful dinner.
Ingredients
- 500g dried pasta Taghtellie
- 50g coarse, fresh white breadcrumbs
- Finely grated zest of 1 lemon
- 1 big clove of garlic finely chopped
- 200ml tub half-fat crème fraiche
- Handful chopped curly parsley
- 225g spinach, washed & finely chopped
How to make Creamy Spinach Pasta
- Preheat the grill to medium.
- Cook the pasta according to packet instructions.Drain and return to the pan.
- Meanwhile, spread the breadcrumbs on a baking tray and grill for 2-3 minutes, stirring halfway, until toasted. Tip into a bowl and cool slightly then mix with the lemon zest, garlic and parsley. Season and set aside.
- Stir the spinach and crème fraiche into the hot pasta until the spinach has wilted.
- you may want to cook it a little first and then mix with the crème fraiche and pasta.
- Then, stir in half the breadcrumbs, season to taste and divide between bowls. Sprinkle with the remaining breadcrumbs to serve.