Spring Greens Spaghetti
Dairy Diary
2
10 minutes
10 minutes
756
Italian
Mains, Pasta
Cooking the spaghetti in a measured amount of water means there’s no need to drain the pasta. The starchy water thickens with the crème fraîche to make a creamy sauce so you can serve straight from the pan.
Ingredients
Olive oil 2 tbsp
Garlic 2 cloves, peeled and crushed
Vegetable stock cube 1
Dried chilli flakes ½ tsp
Fresh spaghetti or linguine 250g (9oz)
Frozen peas 110g (4oz)
Asparagus 150g (5oz), sliced
Cherry tomatoes 150g (5oz), halved
Baby spinach 110g (4oz)
Crème fraîche 2 tbsp
Parmesan shavings 4–6 tbsp
Fresh basil leaves small handful, roughly torn
Salt and freshly ground black pepper
Directions
Bring 500ml (18fl oz) water to the boil with the garlic, stock cube and chilli flakes. Add the spaghetti to the pan along with the peas and asparagus. Bring back to the boil and simmer for 2 minutes.
Add the cherry tomatoes, baby spinach, crème fraîche and most of the Parmesan and bring back to the boil. Simmer for 1–2 minutes until the spinach has wilted and the spaghetti is cooked through. Stir in most of the basil and season to taste.
Divide between two warmed serving dishes and sprinkle over the remaining Parmesan and basil.