For ➍75 ml extra virgin olive oil
4 cloves garlic, peeled & thinly sliced
150 grams of sea spinach, washed & dried
grated rind of 2 lemons,
juice of 1 lemon
salt & freshly ground pepper
500 g of (lemon) pasta
2 balls buffalo mozzarella, torn into pieces
50 g Parmigiano cheese, coarsely grated
Heat the oil in a frying pan. Fry the garlic gently until golden brown.
Remove the garlic from the pan. Stir fry the sea spinach a few m.
Remove from heat. Stir in the garlic slices, lemon juice and lemon zest mixture. Season with salt and freshly ground pepper.
Cook the pasta until tender, cold rinse. Mix with sea spinach mixture and mozzarella.
Serve in deep soup plates. Sprinkle with freshly grated Parmigiano.
Read more spaghetti & linguine recipes: a quick spaghetti, spaghetti with scallops & tomatoes, scallops & rucola spaghetti, spaghetti alla carbonara, spaghetti with vegetables, shrimps fra diavolo, raw tomato spaghetti, spaghetti with clams, spaghetti with small clams, spaghetti with oil & garlic, spaghetti alla puttanesca, Palermo spaghetti with tomatoes & mint, American-Italian spaghetti with meatballs, vermicelli with parsley sauce, shrimps & Brie linguine, butter & tomato pasta sauce.
