Spinach and spices

Ingredients

For 2 servings

• •400 g 400 g of rigatoni Cooking 14 min
• •400 g 400 g frozen spinach
• •2 c. à soupe 2 tablespoons of olive oil take a sweet olive oil ex: spagna, maroc, tunisia
• •1 1/2 teaspoons of pepper
• •1 1/2 teaspoons of ground cardamom
• •1 1 good pinches of strong cayenne pepper for example
• •1 1 good pinches of ground nutmeg
• •3 c. à café 3 teaspoons of big salt
• •1 1 lemons yellow and juicy
• •20 cl 20 cl of liquid cream
• •1 gousse 1 cloves of garlic big cloves if not 2

Method

1. 1.In a large pot boil the water with 1 teaspoon of salt
2. 2.Add frozen spinach in boiling water
3. 3.To resume boiling add pasta
4. 4.1 or 2 minutes before the end of cooking the "alcent" potatoes drain
5. 5.Mix in the saucepan: spices (salt, pepper, pepper, cardamone, nutmeg); lemon juice; grated (or pressed) and pasta with spinach
6. 6.Heat the mixture 1 or 2 minutes
7. 7.Add the liquid cream and heat it all over mild heat by mixing
8. 8.Turn off the light, cover and let stand 5 minutes
9. 9.Serve with a tablespoon of olive oil per plate