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🍝 Pasta with Lemon Vegetables

548 kcal · 30 min · 4 servings

Ingredients

• lemons 1 pc.
• spinach 500 g
• zucchini 300 g
• olive oil 2 tbsp.
• salt pinch
• pepper, black ground pinch
• vegetable broth 150 ml
• penne rigate 500 g
• crème fraîche 150 g
• parmesan 40 g

Instructions

1. 1. Wash the lemon thoroughly.
2. 2. Finely grate the lemon zest.
3. 3. Squeeze the lemon juice.
4. 4. Rinse the spinach.
5. 5. Let the spinach drain well.
6. 6. Clean the zucchini.
7. 7. Slice the zucchini.
8. 8. Fill a large pot with about 5 liters of water.
9. 9. Add salt to the water.
10. 10. Bring the salted water to a boil.
11. 11. Heat 2 tablespoons of oil in a pan.
12. 12. Set the heat to medium.
13. 13. Sauté the zucchini slices for 3 to 4 minutes.
14. 14. Add the spinach to the zucchini in the pan.
15. 15. Let the spinach wilt for 1 to 2 minutes.
16. 16. Add the lemon zest to the vegetables.
17. 17. Add 1 to 2 teaspoons of lemon juice to the vegetables.
18. 18. Season the vegetables with salt.
19. 19. Season the vegetables with pepper.
20. 20. Add broth to the vegetables in the pan.
21. 21. Add the pasta to the boiling salted water.
22. 22. Cook the pasta for 8 to 9 minutes.
23. 23. Cook the pasta al dente (firm to the bite).
24. 24. Stir crème fraîche into the vegetables.
25. 25. Season the vegetables with some lemon juice.
26. 26. Season the vegetables with salt.
27. 27. Season the vegetables with pepper.
28. 28. Finely grate the parmesan.
29. 29. Drain the pasta.
30. 30. Let the pasta drain well.
31. 31. Mix the pasta with the vegetables.
32. 32. Sprinkle the dish with the grated parmesan.

Nutrition per serving

• kcal: 548
• Protein: 18 g · Fett/Fat: 25 g · Carbs: 63 g