Cappelletti on Spinach Leaves
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet pasta (rocket-ricotta-cappelletti), from the cooling shelf, 250 g
- 1 packet spinach leaves with Gorgonzola, frozen, 300 g
- 12 cherry tomato (s)
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- Salt and pepper
- 2 tablespoon parmesan, freshly grated
- salt water
Print Recipe
Pin Recipe Instructions
- Boil the cappelletti in salted water according to the instructions on the package and allow to drain.
- Put the spinach in a saucepan and heat according to the instructions on the package. Season to taste with salt, pepper and balsamic vinegar.
- Halve the tomatoes.
- Fry the cappelletti in oil in a non-stick pan, add the tomatoes and heat. Season with salt and pepper.
- Put the spinach in a deep plate and spread the cappelletti on top. Sprinkle with parmesan and serve hot.
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