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🍝 Spaghetti with fresh spinach and tomatoes

469 kcal · 30 min · 4 servings

Ingredients

• 400 g Rigatoni
• Olive oil (cold-pressed)
• Pepper (from the mill)
• Salt
• 3 garlic cloves (finely chopped)
• 250 g cherry tomatoes
• 400 g young spinach
• Parmesan

Instructions

1. 1. Wash the fresh spinach in cold water.
2. 2. Remove all tough stems from the spinach.
3. 3. Heat two tablespoons of oil in a large pot.
4. 4. Add the washed spinach to the pot.
5. 5. Let the spinach wilt over medium heat.
6. 6. Remove the pot from the stove.
7. 7. Let the spinach drain briefly.
8. 8. Chop the spinach into coarse pieces.
9. 9. Heat another tablespoon of oil in a separate pan.
10. 10. Sauté the garlic in the pan until golden yellow.
11. 11. Mix the sautéed garlic with the chopped spinach.
12. 12. Season the spinach-garlic mixture with salt and pepper.
13. 13. Wash the cherry tomatoes thoroughly.
14. 14. Cut each cherry tomato in half.
15. 15. Bring a large pot of water to a boil.
16. 16. Salt the boiling water generously.
17. 17. Cook the pasta in the salted water until al dente (firm to the bite).
18. 18. Drain the cooked pasta.
19. 19. Place the drained pasta in a large bowl.
20. 20. Add the prepared spinach-garlic mixture to the pasta.
21. 21. Add the halved cherry tomatoes to the pasta.
22. 22. Add three tablespoons of oil to the pasta mixture.
23. 23. Toss all ingredients together well.
24. 24. Adjust the seasoning of the dish with salt and pepper to taste.
25. 25. Serve the pasta immediately on plates.
26. 26. Top the finished dish with Parmesan shavings.

Nutrition per serving

• kcal: 469
• Protein: 18 g · Fett/Fat: 11 g · Carbs: 74 g