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Photo of Tagliatelle crème fraiche with spinach, garlic and chilli crumbs by WW

Tagliatelle crème fraiche with spinach, garlic and chilli crumbs

11
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
This vegetarian pasta recipe is simple to make and perfect for the family.

Ingredients

White pasta, dry

300 g, use tagliatelle or linguine

Low Fat Soft Cheese

20 g

Spring Onions

6 medium, finely chopped

Chilli, green or red

1 teaspoon(s), finely chopped

Garlic

1 clove(s), crushed

Breadcrumbs, dried

30 g

Spinach

200 g, leaves, young

Lemon

1 teaspoon(s), zest, finely grated

Half Fat Crème Frâiche

100 g

Black pepper

⅛ teaspoon(s)

Instructions

  1. Cook the tagliatelle or linguine in a large saucepan of boiling water for 10-12 minutes, or according to pack instructions.
  2. At the same time, melt the low fat soft cheese in a non-stick frying pan and add the spring onions, chilli and garlic, cooking over a low heat, stirring often, for 3-4 minutes. Add the breadcrumbs and stir over the heat for about 30 seconds. Remove from the heat.
  3. Put the spinach into a colander and pour over a kettleful of boiling water to wilt the leaves. Leave to drain.
  4. When the pasta is cooked, drain it well, then return it to the saucepan and add the wilted spinach, lemon zest and crème fraiche. Share between 4 plates and sprinkle the breadcrumb mixture on top. Serve, seasoned with black pepper.

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