Lemon-Spinach Spaghetti
Healthy, Tangy and Full of Flavor.
Servings: 2
Ingredients
- ½ pound Whole wheat Spaghetti (250g)
- 2 cups Baby Spinach (fresh)
- 1 Tablespoon Extra-virgin Olive Oil
- 5 Garlic cloves, thinly sliced
- 1 cup Water (you will use the same that cooked the pasta)
- 1 teaspoon Vegetable Bouillon
- 2 Tablespoons Lemon juice
- ¾ cup Cooking cream (180ml - I normally use low fat)
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- ¼ cup Grated Parmesan to taste (plus a bit more to garnic)
- Walnuts (to garnish)
Instructions
- In a deep pot, add boiling water and 1 teaspoon of salt. Once the water is boiling, add the spaghetti and cook according to package instructions.
- Once the spaghetti is ready, get 1 cup of water for later, drain the rest.
- In a pan on high-medium heat add the olive oil garlic. Cook it for about 1 minute.
- Add the 1 cup boiling water, vegetable bouillon, salt, black pepper and lemon juice. Bring to to a boil and simmer over low-medium heat for about 5 minutes or until the water is reduced to about half.
- Add the spinach and cook for about a minute. Add the cooking cream and parmesan. Stir it well for about 30 seconds.
- Add the cooked pasta to the pan and mix it well, until the whole pasta is covered with the sauce.
- Garnish it with grated parmesan and pieces of walnuts and serve it immediately
