Sorghum Penne With Spinach, Fish Fillet

Gluten-free Christmas dinner

INGREDIENTS

• Magic Mills Penne – 10 dkg
• Spinach cream – 5 dkg
• Cream – 1 dl
• Garlic – 3 cloves
• Salt, pepper
• Fish fillet – 20 dkg

PREPARATION

1. Cook the pasta in boiling salted water for the time indicated on the packet, drain.
2. Heat the cream, season with salt and pepper, add the garlic and cook with the spinach cream.
3. When ready, add the penne.
4. Brown the fillets in a hot pan in a little oil and season to taste.
5. Serve with lemon and a sprig of parsley.