3.30.2014

Pasta with Lemon and Spinach

Pasta with Lemon and Spinach

The good thing about cooking seasonal dishes is that you don't have to post them right away but can leave the pictures sit on your hard drive and post one year later. ;)



Pasta with Lemon and Spinach

Adapted from Biokisten-Kochbuch by Cornelia Schinharl

Ingredients:

250 g pasta
500 g spinach,trimmed
1 tbsp clarified butter
1 clove garlic, minced
juice and zest of 1 lemon
salt and pepper

Method:

Cook the pasta until al dente. Meanwhile, blanche the spinach in salted water for 2 minutes. Drain and set aside. In a skillet, melt the clarified butter. Fry the garlic until lightly brown. Toss with the drained spinach. Add the lemon juice and zest. Drain the pasta and toss with the spinach. Add salt and pepper to taste.

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