Creamy Lemon Gruyere Pasta

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

250 g (8.8 oz) pasta

1 tablespoon olive oil

20 g (1 tbsp) unsalted butter

4 garlic cloves, crushed

Zest and juice of 1 lemon

2 tablespoon plain flour

400 ml (13.5 fl oz) vegetable stock

100 g (3.5 oz) baby spinach

125 g (4.4 oz) Gruyere cheese

Freshly ground black pepper

Directions

Cook the pasta in salted water according to the instructions on the package and reserve a cup of water before draining.

In a large pan, heat the olive oil, then add the butter and allow it to melt. When the butter is foaming, add the garlic and cook for 30 seconds on medium heat until fragrant.

Next, add the lemon zest and cook for another 30 seconds, stirring often. Pour the lemon juice and continue to cook, stirring, until half evaporated.

Add the flour and stir to combine. Stir continuously (or use a whisk) until you obtain a thick paste.

Start adding the stock. Do it gradually, stirring or whisking continuously until you have a thick sauce. Add the spinach and continue to cook for 1 minute.

Add half of the cheese and stir to combine. When the cheese has melted, add the rest and stir to combine. Transfer the cooked pasta to the pan and toss it well to combine. Stir in the parsley, season to taste and serve immediately, with some extra lemon zest on top if you like.

Nutrition

• Serving Size: 1
• Calories: 655
• Total Fat: 37 g
• Saturated Fat: 18 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Cholesterol: 90 mg
• Sodium: 1053 g
• Total Carbohydrate: 53 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 29 g