This one-pot spiced pasta recipe is perfect for a low-key dinner. Pasta sheets and handfuls of cavolo nero are cooked in a delicious quick broth made from onion, garlic and herbs, before being topped with spoonfuls of mascarpone mixed with lemon zest and black pepper.
times
Preparation time: 10 minutes
Preparation time: 40 minutes
Serves
2
Ingredients
- A knob of butter
- Olive oil, for frying, and a little extra fine oil for finishing
- 3 shallots, peeled and halved lengthwise
- A large clove of garlic, finely chopped
- A few sprigs of thyme
- 500 ml hot chicken or vegetable stock
- A lemon, juice and zest
- A little nutmeg, freshly grated
- A Parmesan crust
- 150g fresh lasagna sheets
- 100 g cavolo nero, coarsely chopped
- 2 tbsp mascarpone
- Parmesan cheese, to serve
Method
1. Place a shallow frying pan over a low heat with the butter and a drizzle of oil. Add the shallots and a good pinch of salt. Cook for about 25 minutes, or until the shallots are soft and have some color.
2. Add the garlic and thyme and cook for another 2 minutes.
3. Pour in the broth and lemon juice. Add a pinch of salt, plenty of black pepper and a little nutmeg. If you have Parmesan zest lying around, add that too. Put the lid on and bring to a boil. Boil for 5 minutes.
4. If using fresh lasagna sheets, cut them in half lengthwise (if using dried lasagna sheets, you should be able to break them). Add the pasta and cavolo to the pan at the same time. Put the lid on and cook for about three minutes, or until both are cooked through.
5. Meanwhile, mix the mascarpone with the lemon zest, a pinch of salt and plenty of black pepper.
6. Serve in warm bowls with spoonfuls of mascarpone, a drizzle of oil and plenty of Parmesan cheese.