1. 1

   Step 1

   Peel 1 red onion and 3 garlic cloves and finely chop them. Wash 1 lemon in hot water and grate the zest.

2. 2

   Step 2

   Heat 2 tbsp olive oil in a large pot. Sauté the onions for 2-3 minutes until translucent.

   Timer 3 min
3. 3

   Step 3

   Add the garlic and 2 tsp dried thyme and sauté for another minute.

   Timer 1 min
4. 4

   Step 4

   Add 350 g frozen baby spinach, 300 g tagliatelle, 400 ml heavy cream, and 800 ml vegetable broth to the pot.

5. 5

   Step 5

   Season with salt and pepper and bring everything to a boil.

6. 6

   Step 6

   Simmer over low heat for 12-15 minutes until the pasta is al dente, stirring regularly.

   Timer 14 min
7. 7

   Step 7

   Meanwhile, wash 15 cherry tomatoes and cut them in half.

8. 8

   Step 8

   Add the halved cherry tomatoes to the pasta 2 minutes before the end of the cooking time and stir in.

   Timer 2 min
9. 9

   Step 9

   Remove the pot from the heat. Stir in 3 tbsp cream cheese, the lemon zest, and 3 tbsp grated Parmesan.

10. 10

    Step 10

    Finally, season to taste with salt and pepper and serve.

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