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🍝 Pasta with dried tomatoes and spring onions

468 kcal · 30 min · 4 servings

Ingredients

• 400 g Penne
• salt
• 1 untreated lemon
• 200 g dried, marinated tomatoes (in oil)
• 1 bunch spring onions
• 1 clove garlic
• 2 tbsp olive oil
• 1.5 tbsp green, pickled peppercorns
• 4 tbsp freshly grated Parmesan

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the pasta in the salted water until al dente (firm to the bite).
3. 3. Let the dried tomatoes drain well.
4. 4. Rinse the lemon under hot water and dry it.
5. 5. Grate the lemon peel finely to get zest.
6. 6. Squeeze the juice from the lemon.
7. 7. Wash the spring onions and remove the tough ends.
8. 8. Slice the spring onions into thin rings.
9. 9. Peel the garlic and chop it finely.
10. 10. Heat oil in a pan.
11. 11. Sauté the spring onions and garlic in the hot oil until translucent.
12. 12. Add the dried tomatoes to the pan.
13. 13. Stir the dill into the mixture.
14. 14. Add the peppercorns.
15. 15. Season the sauce with salt and the lemon juice.
16. 16. Drain the pasta.
17. 17. Mix the pasta with the vegetables in the pan.
18. 18. Fold in the Parmesan cheese.
19. 19. Taste the pasta and adjust seasoning if needed.
20. 20. Serve the dish on small plates.
21. 21. Garnish the pasta with the lemon zest.
22. 22. Serve the dish warm.

Nutrition per serving

• kcal: 468
• Protein: 17 g · Fett/Fat: 10 g · Carbs: 77 g