recipes
Zesty gluten-free vegetarian pasta shells with parmesan and crème fraiche
Serves: 2-3
2019-01-03
Method
Bring a pan of salted water to the boil and add the pasta. While it’s cooking, zest and juice the lemons. Place the crème fraîche in a large bowl and add the Parmesan, and generously season with salt and pepper. Stir through the zest and juice. In a pan, quickly sauté the onion and garlic till soft. Add in the diced zucchini and chilli and cook for just 3 minutes before adding in the sliced asparagus. Cook for just 2 minutes. Finally, add in the baby spinach leaves and the crème fraiche mixture and heat through. Stir in the pasta, grind in some fresh black pepper and serve.
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View Maltese
Għaġin veġetarjan mingħajr glutina bil-parmiġġjan u crème fraiche
Ingredients
- 200g għaġin mingħajr glutina
- basla żgħira, mqatta’
- 3 sinniet tewm, mqatta’ fin
- qoxra u meraq ta’ 2 lumijiet
- 250ml crème fraîche
- 3 mgħaref parmiġġjan maħkuk
- 2 qarabgħaliet żgħara, imqatta’
- 6 asparaġi
- ftit weraq tal-ispinaċi
Method
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