Spaghetti al lime
- 250 g Spaghetti
- Salt
- 300 g frozen peas
- 2 Garlic cloves
- 1 EL Oil
- 1 TL flour
- 200 g whipped cream
-
1 TL Instant vegetable stock - grated zest and juice of 1 untreated lemon
- white pepper
- 1 pinch sugar
- basil and lemon wedges
15 minutes
light
- 1.
- Cook the spaghetti in boiling salted water according to the instructions on the packet. Add the peas 5 minutes before the end of the cooking time. Peel and finely dice the garlic. Heat the oil in a saucepan, sauté the garlic. Dust the flour over it and sauté briefly.
- 2.
- Pour in 200 ml of water and whipped cream. Bring to the boil, stir in the broth, simmer for 5 minutes. Drain and drain the pasta. Stir in lemon zest and juice. Season the sauce with salt, pepper and sugar.
- 3.
- Mix the pasta with the sauce. Serve with basil and lemon wedges.
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