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🍝 Pasta with Spinach, Chili, and Parmesan

438 kcal · 30 min · 4 servings

Ingredients

• 100 g fresh young spinach
• 2 red chili peppers
• 50 ml vegetable broth
• 2 tbsp olive oil
• 400 g linguine
• salt
• pepper
• 4 tbsp freshly grated parmesan

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Remove any wilted or inedible leaves from the spinach.
3. 3. Shake the spinach dry.
4. 4. Wash the chili peppers.
5. 5. Cut the chili peppers in half lengthwise.
6. 6. Remove the seeds and white pith from the chili peppers.
7. 7. Dice the chili flesh into small cubes.
8. 8. Pour the vegetable broth into a pot.
9. 9. Heat the vegetable broth.
10. 10. Add the chili cubes to the hot broth.
11. 11. Add the oil to the broth.
12. 12. Cook the pasta in a large pot with plenty of salted water.
13. 13. Follow the cooking time specified on the package.
14. 14. Cook the pasta until al dente (firm to the bite).
15. 15. Drain the pasta.
16. 16. Let the pasta drain well.
17. 17. Add the drained pasta to the broth with the chili.
18. 18. Add the dry spinach to the broth.
19. 19. Take three tablespoons of grated Parmesan.
20. 20. Add the Parmesan to the broth.
21. 21. Mix all ingredients in the broth thoroughly.
22. 22. Divide the pasta mixture among four plates.
23. 23. Take the remaining Parmesan.
24. 24. Sprinkle the portions with the remaining Parmesan.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 438
• Protein: 16 g · Fett/Fat: 9 g · Carbs: 71 g