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This recipe should not take you more than 20 minutes to prepare. If you want to add other vegetables to the sauce, you can add some mushrooms and more herbs such as parsley and oregano.

1 lb veal, cut in thin strips (about 1/2 inch/1 cm)
1 Tbsp olive oil
1 large clove garlic
2 sprigs thyme
2 sprigs rosemary
Grated rind of 1 lemon
2 tomatoes, seeded and chopped
Juice of 1 lemon 1/4 Cup (1/2 dl) creme fraiche
1 bunch spring onions, sliced thinly
Freshly grated Parmesan cheese
Ca. 1 lb spaghetti noodles

Directions:

Cook the spaghetti as indicated on the package. Peel and mince the garlic, thyme and rosemary. In a heavy skillet, heat the olive oil and stir fry the garlic, thyme and rosemary. Add the meat and brown over medium heat. Add the lemon juice and grated rind and cool for or 2 minutes.

Add the creme fraiche, the sliced spring onions, and freshly chopped tomatoes; heat through. Add the hot spaghetti and serve with freshly grated Parmesan cheese.
(Serves 4)

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