Time: 15 min. preparation time, 0 min. baking time
Nutrition: Calories ca 779 / Protein 31g / Carbohydr. 347g / Fat 38g
Ingredients (2 servings)
|250 g||long pasta (e.g. spaghetti)|
|200 g||spinach (baby)|
|200 g||cherry tomatoes|
|800 ml||vegetable stock|
|60 g||Parmesan cheese (grated)|
|3 tbsp||olive oil|
|basil to serve|
pasta tongs, cooking spoon, cutting board, knife, deep pan
Muscadet, dry, 2007
Characterized by granitic soils, this dry white wine fascinates with its mineral freshness and charismatic, tangy flavors of Melon de Bourgogne grapes. Thanks to its balanced acidity, Muscadet is a wonderful wine for this dish.
Clean spinach. Cut onion into thin strips, finely chop garlic, and halve cherry tomatoes.
cutting board, knife
200 g spinach / 1 onion / 1 clove garlic / 200 g cherry tomatoes
Then, heat up 1 tbsp olive oil in a deep pan. Sauté garlic and onion for approx. 3 – 5 min. until fragrant and translucent.
cooking spoon, deep pan
1 tbsp olive oil
Now, add pasta, baby spinach, cherry tomatoes, thyme, and basil to the pan and pour in the vegetable stock. Stirring occasionally, simmer for approx. 10 – 12 min. until the liquid has reduced.
250 g long pasta / 3 sprigs thyme / 0.25 bunch basil / 800 ml vegetable stock
Season generously with salt and pepper. Serve sprinkled with basil and freshly grated Parmesan.
60 g Parmesan cheese / salt / pepper / basil to serve