Linguine with sage butter and baby spinach

Linguine-with-sage-butter-and-baby-spinach-5
A super fast vegetarian lunch variation with that special something extra.

 

Difficulty: Easy

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 730 / Protein 23g / Carbohydr. 97g / Fat 28g

Ingredients (2 servings)

250 glinguine
50 gbaby spinach
12cherry tomatoes
10sage leaves
20 gbutter
50 gpine nuts
100 mlvegetable stock
1 tspchili oil
salt
pepper

Utensils

large saucepan, large frying pan, colander, cooking spoon, cutting board, knife

Wine Tip

Chenin Blanc, South Africa, 2012
This white wine lures you in with its fruity aromas of citrus and gooseberry. Its lively temperament is crisp to the taste and the pleasant acidity balances out the gentle sage flavor.

Step 1

Linguine with sage butter and baby spinach

Cook linguine, according to the package instructions, in salted boiling water for approx. 8 – 9 min. until al dente. Drain and set aside.

large saucepan, colander

250 g linguine / salt

Step 2

Linguine with sage butter and baby spinach

Wash and dry baby spinach, halve cherry tomatoes, and cut sage leaves into fine strips.

cutting board, knife

50 g baby spinach / 12 cherry tomatoes / 10 sage leaves

Step 3

Linguine with sage butter and baby spinach

Melt butter in a large frying pan. Add sage, cherry tomatoes, pine nuts, and chili oil and fry. Season lightly with salt and pepper.

large frying pan, cooking spoon

20 g butter / 50 g pine nuts / 1 tsp chili oil / salt / pepper

Step 4

Linguine with sage butter and baby spinach

Add linguine to the pan. Pour in vegetable stock and bring to a boil.

100 ml vegetable stock

Step 5

Linguine with sage butter and baby spinach

Toss the spinach with the pasta until it is slightly wilted. Season with salt and pepper. Add more chili oil if desired.

50 g baby spinach / salt / pepper