Spring Pasta

Hello my zebras!

Yesterday was the beginning of spring and I thought it’s about time to dish up something fresh. So today I’m going to share with you a delicious pasta dish with an irresistible creamy parmesan sauce and a lot of colourful spring vegetables – if this doesn’t lighten up your mood you’re probably still in hibernation 😉

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Spring pasta

for 2 servings

  • 200 g pasta (fettuccine or spaghetti)
  • 1 carrot
  • 125 g green asparagus
  • 2 spring onions
  • 1-2 handful baby spinach
  • 2 tbsp butter
  • juice of half a lemon
  • salt
  • 1 shallot
  • 2 tablespoons white wine
  • 100 ml cream
  • 60 g grated parmesan
  • parsley, salt & pepper

 

Bring a pot of salt water to the boil and cook the pasta al dente.

Clean the vegetables (+ peel if necessary) – except for the spinach – and cut into thin strips. Heat 1 tablespoon of butter in a pan. Add the vegetables – except the spinach – together with the lemon juice and salt and sauté for about 3 minutes. Remove the veggies from the pan and set aside.

Heat the remaining butter in the pan. Peel, then finely chop the shallot and fry in the pan. Add white wine and cream. Stir in the parmesan and season with salt, pepper and fresh parsley. Add the vegetables as well as the spinach and reheat briefly. Finally, mix in the cooked pasta together with some of the cooking water and serve immediately.

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Like the first spring flowers, the vegetable strips sprout from their pasta nest – simply gorgeous and soooo delicious! Try it!

Stay sweet & HAPPY COOKING!

xx Kristin

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