|300 g||tagliatelle — uncooked|
|30 ml||fresh chillies — 573|
|1||onion — chopped|
|3||garlic — cloves, finely chopped|
|2||baby marrows — thinly sliced|
|500 g||spinach — washed and roughly chopped|
|3||tomatoes — cubed|
|1||knorr creamy garlic and herb bake|
|fresh basil — chopped|
|salt — to taste|
|pepper — to taste|
|100 g||feta cheese — crumbled|
|fresh rocket leaves — to garnish|
|50 g||pine nuts — toasted|
Cook the pasta according to the instructions on the packet.
While the pasta is cooking, heat the oil in a large pot and gently fry the onion, garlic and baby marrow for about 6 minutes, or until softened.
Add the spinach, cover the pot with a lid, and simmer for a few minutes until the spinach has wilted (add a little water if necessary).
Stir in the contents of the sachet of KNORR Creamy Garlic and Herb Potato Bake, add the chopped tomatoes and cook for a few more minutes, stirring occasionally.
Quickly drain the tagliatelle and tip it into the pot containing the vegetables. Add the basil, lemon zest and lemon juice and gently mix everything together.
Season to taste with salt and pepper and serve piping-hot, sprinkled with feta cheese, rocket leaves and (optional) toasted pine nuts.
TIP: To toast pine nuts, place them a dry frying pan and toss continuously over a medium-low heat until they are hot and golden. Take care not to burn them.