If you’ve got some spinach (or rainbow chard) growing in the veg patch, this is a very simple pasta dish to rustle up this week…
Ingredients: (serves 4)
- 350g linguine
- 200g spinach or chard, washed and shredded
- 25g parmesan, grated
- 2 cloves garlic, crushed
- zest of half a lemon
- 1 tbsp olive oil
- sea salt & black pepper
- small handful fresh parsley (optional)
Method:
- Cook the linguine in a pan of salted boiling water as per instructions on the pack
- Meanwhile, fry the garlic in oil on a low heat for 3-4 minutes
- Add the shredded spinach to the pan and cook for 2-3 minutes, until the leaves are wilted
- Remove from the heat and set aside until the pasta is ready
- Drain the pasta and mix with the chard
- Add lemon zest, season with salt and pepper and the parsley
- Serve with the grated parmesan and a drizzle of olive oil