Creamy lemon veg pasta
A delicious way to eat your greens! This quick, creamy pasta dish includes chilli flakes and lemon zest to wake up your taste buds.
Ingredients
- 175g/6oz dried pasta, such as orecchiette, casarecce or penne
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, grated
- pinch dried chilli flakes
- 1 tsp vegetable stock, or ½ vegetable stock cube, crumbled
- 150²µ/5½´Ç³ú cavolo nero, stems removed and leaves roughly chopped
- 150²µ/5½´Ç³ú spring greens, stems removed and leaves roughly chopped
- 50²µ/1¾´Ç³ú crème fraîche
- 1 lemon, finely grated zest
- 20²µ/¾´Ç³ú Parmesan (or alternative vegetarian hard cheese), finely grated
- salt
Method
Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions.
Meanwhile, heat the oil in a large, deep frying pan over a medium heat, add the shallot, garlic and chilli flakes and fry for 2 minutes. Add the vegetable stock, fry for a minute, then add a ladleful of the pasta cooking water. Add the greens and cook for 4–5 minutes, stirring regularly, until wilted. Add another ladleful of the pasta cooking water and continue cooking for a couple of minutes.
Drain the pasta, reserving the cooking water, then add the pasta to the pan with the greens. Turn the heat up to high and cook for a minute, stirring constantly, and adding a little of the reserved pasta water to make a silky sauce.
Remove from the heat and stir in the crème fraîche and lemon zest. Spoon the pasta into bowls, top with the grated cheese and serve.
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