Simple Spring Lemon Pasta – a delicious recipe with tomatoes, leaf, olive oil, Lemon, Fresh tagliatelle pasta. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat the oven to 400 degrees F. Quarter the tomatoes and place on a baking tray. Bake in the oven for 10 minutes.
2
Heat the oil in a saucepan large over a medium heat. Roughly chop the cavolo nero leaves into 2 inch slices across their width. Add these to the pan and allow to cook for a minute.
3
Juice the lemon and add the juice to the leaves. Cook for 5-10 minutes until the leaves are wilting (timing depends on how much crunch you like to the leaves).
4
Bring a large pan of salted water to the boil and add the pasta. Cook for 5 minutes and drain.
5
Add the pasta and baked tomatoes to the pan with the cavolo nero. Stir until everything is coated in the oil and lemon juice and the tomatoes are breaking up.
384
kcal
Calories
9
g
Fat
65
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 8 Plumb tomatoes, 250 grams Cavolo nero leaf, 2 tablespoons olive oil, 1/2 Lemon, and more.
Yes, Simple Spring Lemon Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
