Summary

Ingredients

• 500 g Farfalle
• 250 g spinach, frozen (e.. spiced spinach with onions)
• 0.5 ½ glass tomato (s), dried in oil
• 6 small tomato (s), fresh
• 1 zucchini
• 250 g mushrooms
• 75 g pine nuts
• 1 clove garlic
• some olive oil or garlic oil
• some balsamic vinegar
• salt and pepper

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Instructions

1. Boil the pasta, drain and pour into a bowl, add the spinach, then it thaws immediately.
2. Cut the dried tomatoes (save the oil!) Into small cubes and the fresh tomatoes into half slices.
3. Cut the zucchini into slices (halve again if necessary), cut the mushrooms into slices, fry both in a pan in oil until the zucchini and mushrooms are lightly brown. Add the garlic cut into small cubes, fry briefly, then remove the pan from the heat.
4. Carefully roast the pine nuts in a pan without fat until they turn brown.
5. Add tomatoes, mushrooms, zucchini, garlic and pine nuts to the pasta and spinach mixture. Add 3 tablespoons of the sun-dried tomato oil, possibly garlic oil or normal olive oil, depending on your taste. Then season with balsamic vinegar, salt and pepper.
6. The salad can be varied wonderfully, e.g. with chicken breast, sheep cheese, tuna or mozzarella.