Creamy spaghetti

Ingredients for 4 people

2 onions, chopped

2 cloves of garlic, minced

3 tablespoons olive oil

1 jar of 350 grams of peas

150 grams of sun-dried tomatoes in oil, in strips

200 grams fresh spinach

300 grams spaghetti

8 dl water

125 ml cream

125 grams buffalo mozzarella

1 lemon, zested and juiced

freshly ground pepper and salt to taste

Preparation

1. Heat the olive oil and sauté the onion for 4 minutes. Add the garlic and cook for another half minute.
2. Add the drained peas and sun-dried tomatoes and cook for 1 minute.
3. Add the water and spaghetti and bring to a boil over high heat until the spaghetti slides into the pan. Season with salt and pepper.
4. Place the spinach on top of the mixture and cook over high heat for 2 minutes with the lid on the pan.
5. Place in the EcoStoof for 30 minutes.
6. Season with lemon juice and lemon zest.
7. Serve in bowls or plates with slices of mozzarella and cream.

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