Linguine with sage butter and baby spinach
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 730 / Protein 23g / Carbohydr. 97g / Fat 28g
Ingredients (2 servings)
|50 g||baby spinach|
|50 g||pine nuts|
|100 ml||vegetable stock|
|1 tsp||chili oil|
large saucepan, large frying pan, colander, cooking spoon, cutting board, knife
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.
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
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
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
Add linguine to the pan. Pour in vegetable stock and bring to a boil.
100 ml vegetable stock
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