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Pasta ribbons in lemon sauce with spinach, leeks and tomatoes
Preparation info
- For
two
- Difficulty
Medium
Appears in
By Denis Cotter
Published 1999
I’m not being coy here but, honestly, I can’t remember where I first saw the idea of pasta with lemon, a cross-breed of comfort food and refreshment. The combination of vegetables in this version isn’t sacred but I wouldn’t stray far from the essential mix of fresh greens, mild onions and sweet dried tomatoes. Some puy lentils are excellent in it but you would need to be sure you want to add such an earthy element to an otherwise light and heady mix. I’ve given quantities for two people for
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This recipe caught my eye a while back and, when I embarked on it, I thought I had all the ingredients, but no leek! So, I used half an onion instead. I wasn't too hopeful of the result, but it was great. A sharp, lemony sauce, with added interest from the spinach and sun-dried tomatoes, and a bit of bite from the onions. And I used dried fusilli. Parmesan and parsley to garnish. A good recipe that can be adapted.
Yum - beautiful picture! Thanks for sharing. And yes, the allium family is quite forgiving when it comes to mixing and matching—I often find myself throwing in spring onions or shallots instead of leeks or vice versa.
I used lime, red onion and local ricotta cheese. I needed to use up limes and had no cream. The lime worked well and so did the cheese. I used dry pasta from the cupboard. I added green peppers and peas as I didn’t have any spinach. Despite the adaptions it all tasted good. 😀