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🍝 Fresh Pasta with Green Vegetables and Mint

507 kcal · 30 min · 4 servings

Ingredients

• 125 g spinach (frozen)
• 1 garlic clove
• 90 g shallots (3 shallots)
• 200 g green asparagus
• 3 sprigs mint
• 80 g Parmesan (block)
• 350 g whole wheat ribbon pasta
• salt
• 2 tbsp olive oil
• 125 g peas (frozen)
• 80 ml cooking cream (10 % fat)
• pepper

Instructions

1. 1. Thaw the spinach according to the package instructions.
2. 2. Squeeze the thawed spinach lightly to remove excess liquid.
3. 3. Finely chop the squeezed spinach.
4. 4. Peel the garlic and shallots.
5. 5. Dice the garlic and shallots finely.
6. 6. Wash the asparagus thoroughly.
7. 7. Peel the lower third of the asparagus thinly.
8. 8. Remove the woody ends from the asparagus.
9. 9. Cut the asparagus diagonally into pieces about 3 cm long.
10. 10. Wash the mint and shake it dry.
11. 11. Pluck the mint leaves from the stems.
12. 12. Roughly chop the mint leaves with a large knife.
13. 13. Grate the Parmesan finely.
14. 14. Cook the pasta al dente in plenty of boiling salted water, as indicated on the package.
15. 15. Heat oil in a pot.
16. 16. Sauté the garlic and shallots over medium heat for 2 to 3 minutes until translucent.
17. 17. Add the asparagus pieces, chopped spinach, and peas to the pot.
18. 18. Continue to sauté the vegetables for 1 to 2 minutes.
19. 19. Pour in the cream.
20. 20. Season the sauce with salt and pepper.
21. 21. Cook the sauce for 3 to 4 minutes over medium heat.
22. 22. Drain the pasta in a colander.
23. 23. Reserve 75 ml of the pasta water.
24. 24. Mix the drained pasta and vegetables in a large bowl.
25. 25. Add the reserved pasta water to the mixture.
26. 26. Sprinkle the dish with the grated Parmesan.
27. 27. Sprinkle the dish with the chopped mint.
28. 28. Serve the pasta immediately.

Nutrition per serving

• kcal: 507
• Protein: 23 g · Fett/Fat: 20 g · Carbs: 59 g