Lemon and spinach carbonara
This is a very quick and easy vegetarian pasta recipe that is packed with flavour and perfect for a week-night supper.
| Recipe By: | Sam Linsell |
| Serves: | 2 |
| Cooking Time: | 15 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 150g whole-wheat linguini
- 1 large free-range egg, at room temperature
- 60ml crème fraîche
- 60ml parmesan, grated
- 500 to 750ml baby leaf spinach
- 1/4 lemon,squeezed
- pepper, to taste
- salt, to taste
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Cooking Instructions
- Bring a pot of salty water to the boil and cook your pasta until al dente.
- While the pasta is cooking, get all your other ingredients ready and waiting. Grate the Parmesan cheese, measure out the creme fraiche, and beat the egg.
- Drain the pasta over a bowl, reserving some of the cooking liquid, and immediately put the pasta back into the pot it was cooking in, back on the stove and add a splash (60ml) of the cooking liquid. Add the spinach and stir it through the pasta. Put the lid on the pot and flash steam the leaves for a minute or two. Stir once or twice to ensure the spinach is mixed into the pasta and cooked. Turn off the heat.
- Add the creme fraiche and lemon zest to the beaten egg and mix, and stir this through the very hot pasta and spinach to coat all the strands. The carry–over heat from the pasta will cook the egg.
- Add the Parmesan cheese and stir to fully to combine and then put the lid back on the pot for a minute or so to allow it all to integrate.
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