Cook pasta in plenty of boiling salted water. Pour the double cream into a small pot and infuse the garlic, lemon rind and black pepper. Around a minute before the end of cooking the pasta, add the spinach. Drain, then return to the pot with the cream, parmesan and juice of lemon. Serve with more parmesan and black pepper.
This recipe is so quick, the sauce cooks in the same time as the pasta.
- tagliatelle (enough for 2)
- 1 tub double cream (a small tub)
- 1 clove garlic (based)
- 1 lemon (rind of)
- black pepper
- 1 tablespoon parmesan cheese (grated, plus more to serve)
- 1 packet baby spinach (a small pack)
- ½ lemon (juice of)
Pasta With Lemon and Spinach is a community recipe submitted by alihendo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.