Ribbon noodles with caramelized lemon slices

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash and dry organic lemons hot and cut into slices. Cut the remaining lemons in half and squeeze them. Simmer juice, 3 tbsp. water and sugar in a small pot until the sugar is dissolved.

2. 2

   Onions peel and cut into slices. Peel garlic and chop finely. Clean, wash and shake the salad dry and cut into fine strips. Wash and dry shake the oregano and pluck the leaves. Pluck the cheese roughly.

3. 3

   Prepare the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre plus 1⁄2 teaspoon aniseed) according to the instructions on the packet. Meanwhile roast pine nuts in a large pan without fat, remove. Heat 1 tbsp. butter in the pan. Sauté the onions for 3-4 minutes. Fry the garlic briefly. Season with salt and pepper and take out. Add lemon slices to the hot frying fat and fry on each side. Add lemon-sugar-water and simmer until it caramelises slightly.

4. 4

   Add the remaining butter, olive oil and onions to the pan. Drain the pasta and mix with the lemon and onion mixture, season again with salt and pepper. Serve the pasta. Sprinkle with salad, cheese, oregano, pine nuts and coarse pepper to taste.

Nutrition Facts

KCAL
790 kcal

CARBS
82 g

FATS
35 g

PROTEINS
30 g