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🍽️ Pan with Risoni and Spinach

634 kcal · 30 min · 4 servings

Ingredients

• 400 g Risoni (rice-shaped pasta)
• Salt
• 2 garlic cloves
• 2 shallots
• 2 spring onions
• 100 g green olives (pitted)
• 400 g spinach
• 30 g almond kernels (2 tbsp)
• 10 g parsley (0.5 bunch)
• 4 tbsp olive oil
• Pepper
• 0.5 organic lemon (zest and juice)
• 100 g feta

Instructions

1. 1. Cook the risoni pasta in plenty of salted water according to the package instructions until al dente.
2. 2. Drain the pasta in a colander and let it drip dry well.
3. 3. Peel the garlic cloves and cut them in half or into quarters.
4. 4. Peel the shallots and chop them finely.
5. 5. Clean the spring onions, wash them, and cut them into thin rings.
6. 6. Drain the olives and cut them in half.
7. 7. Wash the spinach, spin it dry, and chop it.
8. 8. Chop the almonds coarsely.
9. 9. Wash the parsley, shake it dry, and chop it.
10. 10. Heat oil in a pan.
11. 11. Add garlic, almonds, spring onions, and shallots to the pan.
12. 12. Sauté the ingredients over medium heat for 2 minutes.
13. 13. Add the spinach and sauté it for another 4 minutes.
14. 14. Add the olives and the drained pasta to the pan.
15. 15. Mix everything well and continue to sauté for 3 to 4 minutes.
16. 16. Season the pan with salt, pepper, lemon zest, and lemon juice.
17. 17. Crumble the feta cheese and sprinkle it over the dish.
18. 18. Sprinkle everything with the chopped parsley.

Nutrition per serving

• kcal: 634
• Protein: 23 g · Fett/Fat: 27 g · Carbs: 74 g