PREP TIME: 10min
COOK TIME: 20min
600ml thickened cream
120g baby leaf spinach
1 cup Parmesan, grated (divided)
2 tbsp olive oil
¼ cup fresh basil, chopped
1 onion, diced
1 clove garlic, minced
¼ cup water
1 tsp lemon zest
1 tsp salt
¼ tsp pepper
Step 1: Cook spaghetti until Al dente (see packet instructions). Drain and set aside once cooked.
Step 2: Meanwhile, add 2 tbsp of olive oil to a large nonstick fry pan. Place pan over medium heat.
Step 3: Add the garlic and onion to the pan and fry for 1 minute.
Step 4: Pour in the cream and water and add ½ cup parmesan, along with the, lemon zest, basil and salt and pepper. Stir all ingredients together to combine.
Step 5: Bring pan to boil to form a creamy sauce.
Step 6: Lower pan heat, add the spinach leaves and simmer the cream sauce for a further 5 minutes. Continue to stir occasionally.
Step 7: Take pan off heat and toss the spaghetti through the cream sauce.