🍽️ Penne con salsa de espinacas y ciruelas

Name: Penne con salsa de espinacas y ciruelas
Total time: 30 min
Yield: 4 raciones
Ingredients: Salz Pizca; Cebollas, rojas 2 Und.; Ciruelas 300 g; Espinacas en hoja 300 g; Penne Rigate 500 g; Aceite 1 Cda.; Tiras de tocino 250 g; Vino blanco, seco 100 ml; Pimienta, negra molida Pizca; Parmesano, rallado 100 g

580 kcal · 30 min · 4 raciones

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Ingredientes

Salz Pizca
Cebollas, rojas 2 Und.
Ciruelas 300 g
Espinacas en hoja 300 g
Penne Rigate 500 g
Aceite 1 Cda.
Tiras de tocino 250 g
Vino blanco, seco 100 ml
Pimienta, negra molida Pizca
Parmesano, rallado 100 g

Preparación

1. In a large pot, bring about 5 liters of salted water to a boil. Halve, peel, and slice the onions. Wash the plums, halve them, remove the pits, and cut into cubes. Thoroughly wash the spinach and let it drain.
2. Cook the penne in the boiling salted water for about 9–11 minutes. Then drain into a sieve, reserving about one cup of the cooking water, and let the pasta drain.
3. Heat the oil in a pan over high heat and fry the bacon together with the onions for about 3 minutes until crispy. Add the plums and cook for about 1 minute. Then stir in the spinach, deglaze with wine, and let it come to a boil for about 1 minute.
4. Add the reserved cooking water and let the spinach wilt for about 1 minute. Season the sauce with salt and pepper. Add the penne to the pan, sprinkle with Parmesan, and mix well. Plate and serve. Enjoy your meal!

Nutrición por ración

kcal: 580
Protein: 28 g · Fett/Fat: 20 g · Carbs: 70 g