Spinach Fusilli with lemon bread crumbs

Ingredients for 4 servings

• 1 shallot
• 2 cloves garlic
• 2 tablespoons oil
• 500 g TK spinach
• 400g Fusilli
• Salt, Pepper
• 1/2 ciabatta rolls
• 1 organic lemon
• 4 sprigs parsley
• 20g Parmesan, (freshly grated)
• 150 g crème fraiche nutmeg (freshly grated )

Time: 30 min

Preparation

1. Shallot, finely chop garlic finely. Heat oil in a pan, sauté shallots over medium heat glassy, garlic sauté briefly. Admit and covered according to package directions spinach and 100 ml boiling water cook.

2. The Fusilli according to package directions in plenty of boiling salted water until al dente. Rub buns on the coarse side of a grater household. Wash lemon in hot water, wipe dry and remove with a zester 2 tsp dish in short zests. Parsley leaves not too finely chop. Mix with Parmesan, lemon zest and breadcrumbs.


3. Stir crème fraiche under the spinach and heat. Spinach puree and season with nutmeg, salt and pepper.

4. Drain the Fusilli, absorb water while cooking. Drain the pasta and mix briefly with the sauce. At choice 50-100 ml pasta water mix with the pasta and serve with the lemon bread crumbs.

Nutritional information per serving: 568 kcal
• 19 g protein
• 19 g fat
• 76 g carbohydrates