Because it’s quick and delicious. And it’s easy too.
Lemon spaghetti (serves 3-4)
1 onion
1 lemon (untreated)
Lemon thyme (if available)
Lemon balm (if available)
2 cups crême fraiche
500g spaghetti
Olive oil
Salt
Pepper
Put the water for the spaghetti on to boil and salt it, of course, and as soon as it boils, cook the spaghetti until al dente. At the same time, chop the onions and grate the zest of the lemon. Chop the herbs if you have them. Fry everything together in a pan with olive oil until the onions are glazed. Add the crême fraiche and stir. Squeeze half of the lemon and add the juice to the pan. Season with salt and pepper. Keep warm until the spaghetti is ready and serve together.
Bildquellen
- Zitronen-Spaghetti: RGE
