Creamy Lemon Pasta
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Whole wheat pasta
- 10 Cherry tomatoes (quartered)
- 180 g Spinach
- 1 Garlic clove (crushed)
- 1 Lemon (juice and zest only)
- 6 tablespoons 0% fat Greek yogurt
- 20 g Fresh basil (finely chopped)
- 20 Parmesan (grated)
- 1 pinch Fine sea salt and ground black pepper
Method
- Put 140 g Whole wheat pasta into a pan of boiling water and simmer for 12 minutes.
- Two minutes before the pasta is done, add 180 g Spinach to the pan.
- Drain the pasta and spinach.
- Put it back into the pan with 10 Cherry tomatoes, 1 Garlic clove, juice of 1 Lemon, 6 tbsp 0% Greek yogurt, 20 g Fresh basil and 20 Parmesan. Season with 1 pinch Sea salt and black pepper.
- Mix well and serve in bowls with a sprinkle of fresh basil on top.