Prep time plus cooking time: 20 min.    |    Serves 4

Ingredients

• 2 medium-sized onions
• 2 cloves of garlic
• 300 g spaghetti
• 800 ml tap water
• 1 lemon
• 300 g frozen garden peas
• 125 ml fresh cream
• 200 g fresh spinach
• 150 g semi sun-dried tomatoes
• 125 g buffalo mozzarella
• Salt and pepper

Preparation

• Chop the onions and the garlic.
• Spoon 3 tbsp oil from the tomato jar and heat in a large, deep frying pan over a medium heat. Fry the onions for 4 minutes, then add the garlic.
• Pour the water, along with 2 tsp salt, into the pan and add the spaghetti. Bring to the boil over a high heat and let the pasta cook until al dente, which takes about 8 minutes. Stir occasionally.
• Meanwhile, zest and juice the lemon.
• Add the frozen garden peas and the cream to the pasta and bring to the boil again. Add the spinach and turn off the heat.
• Add the semi sun-dried tomatoes, lemon juice and zest to the spaghetti. Season to taste with salt and pepper. Tear the mozzarella and stir it through the pasta. Bonne appétit!

 

Source: Heerlijke happen