Spaghetti with spinach and lemon crème fraiche sauce
Suitable for vegetarians
Add some zest to your spaghetti with this tasty and nutritious meal. If you've had a busy day and want something quick and easy to make that will keep the whole family happy then this dish is your answer.
Ingredients - Serves 1 Adult
- 100g / 3½oz. of spaghetti
- 1 teaspoon of olive oil
- 1 clove of garlic, peeled and crushed or finely chopped
- 2 tablespoons of frozen spinach
- 2 tablespoons of frozen peas
- 2 tablespoons of low-fat crème fraiche
- ½ tablespoon of fresh basil, chopped
- ½ lemon, juiced
- Black pepper, to taste
- 1 tablespoon of Parmesan, grated
Method
- Boil the spaghetti according to packet instructions, omitting any salt
- Heat a non-stick saucepan, and when hot, add the oil, garlic and spinach and allow to wilt
- Take off the heat and allow to cool slightly and roughly chop it. Retain the spinach juice.
- Boil the peas in a saucepan of water for about 10 minutes until soft
- Return the pan in which the spinach was cooked to a low heat
- Add the crème fraiche, chopped spinach, its juice and peas, heating gently
- After about 2 minutes, add the basil and lemon juice
- Drain the spaghetti before coating with the crème fraiche sauce and season with black pepper
- Serve sprinkled with Parmesan.*
*look for veggie friendly Parmesan!
Serving Suggestions
Serve with a mixed leaf salad.
A great lunchbox filler if you have any leftovers.
About this Recipe
This recipe was developed by our safefood nutritionists
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of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (424g) |
| Energy | 506Kj | 2147Kj |
| 120Kcal | 510Kcal |
| Fat | 2.8g | 12g |
| (of which saturates) | 1.2g | 4.9g |
| Carbohydrate | 17.6g | 74.7g |
| (of which sugars) | 1.6g | 6.6g |
| Fibre | 2g | 8.7g |
| Protein | 5g | 21.4g |
| Salt | 0.1g | 0.4g |
Recipe rating
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