Wholemeal-spelled parsley in creamy tomato sauce
Speltpenne with Dutch stir-fry vegetables, lemon, seafood, tomato frito, mascarpone and baby kale.
Cook the pasta al dente according to the instructions on the package.
In the meantime, heat the oil in a frying pan and fry the stir-fry vegetables with pepper and salt for 5 minutes on medium heat.
Meanwhile, grate the yellow skin of the lemon and press 1 half of the fruit. Cut the other half into slices.
Put the seafood in a colander and rinse under cold running water.
Add the lemon zest, ½ tbsp lemon juice, the tomato frito and mascarpone to the stir-fry vegetable and bring to high heat on high heat.
Add the seafood and warm for 5 minutes on low heat.
Season the sauce with pepper and salt. Drain the pasta and mix through the sauce.
Spread over deep plates, scoop the kale carefully and serve with a slice of lemon.
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