Summary

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

1. Boil the cappelletti in salted water according to the instructions on the package and allow to drain.
2. Put the spinach in a saucepan and heat according to the instructions on the package. Season to taste with salt, pepper and balsamic vinegar.
3. Halve the tomatoes.
4. Fry the cappelletti in oil in a non-stick pan, add the tomatoes and heat. Season with salt and pepper.
5. Put the spinach in a deep plate and spread the cappelletti on top. Sprinkle with parmesan and serve hot.