One pot spinach pasta with BIOG Frësche Kéis

1. Peel and finely chop the onion and garlic. Wash the lemon in hot water, dry it and finely grate the zest. Heat the olive oil in a large pot. Fry the onion for 2-3 minutes until translucent. Then fry the garlic for 1 minute.

2. Add the frozen spinach leaves, pasta, thyme and vegetable stock, season with pepper and bring to boil. Simmer gently over a low heat for 12-15 minutes until the pasta is al dente. Stir regularly.

3. Remove the spinach pasta from the heat and stir in the grated lemon zest, the cream cheese and half the Parmesan. Then season with salt and pepper, sprinkle with the remaining Parmesan and serve.