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🍝 Creamy Pork Tubetti with Spinach

620 kcal · 30 min · 4 servings

Ingredients

• 400 g Tubetti Pasta
• 400 g Pork Neck Steak in Cubes
• 1 Bund Fresh Chives
• 2 Stück Garlic Clove
• 50 g Hard Cheese (Parmesan)
• 200 ml Heavy Cream (15% Fat)
• 30 g Butter
• 2 EL Olive Oil
• 200 g Frozen Spinach Leaf
• 1 Prise Salt
• 1 Prise Black Pepper

Instructions

1. 1. Fry the pork pieces in the butter and olive oil in a large pot or pan until brown. Remove the meat and set aside.
2. 2. Add the frozen spinach to the pot and let it thaw and evaporate the water. Drain excess water if necessary.
3. 3. Press the garlic cloves directly into the spinach. Stir.
4. 4. Pour the cream into the pot and stir until it starts to boil. Return the fried pork to the pan.
5. 5. Boil the tubetti pasta in salted water until al dente (firm to the bite), drain, and reserve about 100 ml of cooking water. Set the pasta aside.
6. 6. Mix the drained pasta with the cream sauce and spinach. Add the cooking water gradually to achieve the desired consistency.
7. 7. Season with salt and black pepper. Crumble the cheese over the top and garnish with chopped chives.

Nutrition per serving

• kcal: 620
• Protein: 35 g · Fett/Fat: 28 g · Carbs: 62 g