Citronpasta med gedost og spinat

Dette er et af de hurtigste og mest effektive middage på planeten. Creamy gedost gør sin egen sauce, men den har brug for den friske lysstyrke af citron til virkelig pop.

Kilde: Hverdagsmad, november 2012

20 minutter

10 minutter

Samlet tid

Forbered

portioner

ingredienser

Salt og peber
3/4 pund spaghettini eller spaghetti
4 ounce fersk gedost
10 ounce baby spinat (10 kopper)
3 kopper persille persille, hakket
2 kopper frisk koriander, hakket
1 spsk revet citronskive plus 1 spsk saft
1/2 kop ristede valnødder, hakket

Kørselsvejledning

1.

I en stor gryde kogt saltet vand skal du lave pasta i overensstemmelse med pakningsinstruktionerne. Reserve 2 kopper pasta vand, og derefter afløb.
2.

I gryden blandes gedegeost og 1 kop pasta vand over medium. Tilsæt pasta, spinat, persille, cilantro, citronskal og saft og mere pastavand om nødvendigt for at skabe en lys sauce, der laver pasta; sæson med salt og peber. Strø med valnødder og server.

Cooks Notes

Denne ret har en dobbelt dosis citron: Juice tilføjer tartness, mens zest bidrager til en blødere og mere blomstersmag.

One Comment

Javier
26.04.2023 @ 21:41

This comment appears to be in Danish. Here is a translation:

“This is one of the fastest and most effective dinners on the planet. Creamy goat cheese makes its own sauce, but it needs the fresh brightness of lemon to really pop. Source: Everyday Food, November 2012. 20 minutes. 10 minutes. 4 servings. Total time. Prepare portions. Ingredients: Salt and pepper. 3/4 pound spaghettini or spaghetti. 4 ounces fresh goat cheese. 10 ounces baby spinach (10 cups). 3 cups parsley, chopped. 2 cups fresh cilantro, chopped. 1 tablespoon grated lemon zest plus 1 tablespoon juice. 1/2 cup chopped toasted walnuts. Directions: 1. In a large pot of salted boiling water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain. 2. In the pot, whisk goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water as needed to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve. Cooks Notes: This dish has a double dose of lemon: juice adds tartness, while zest contributes a softer, more floral flavor.”