Mini Farfalle Alla Verona
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Farfalle, mini
- 15 cocktail tomatoes
- 10 tomato (s), dried
- 100 g spinach, frozen
- 180 g sheep cheese
- 150 ml water
- 200 ml milk
- 1 onion (s)
- 3 clove (s) garlic
Print Recipe
Pin Recipe Instructions
- First you wash the cocktail tomatoes and cut them in half. Then cut the dried tomatoes, the onion and the garlic cloves into small pieces and defrost the spinach. Now you cut the sheep`s cheese into small cubes. You should make sure that the cubes are really small, otherwise they won`t melt later.
- Now cook the pasta according to the instructions on the packet.
- At the same time, you fry garlic and onion. When these are translucent, add the sun-dried tomatoes and continue frying. Then you add the cocktail tomatoes and the spinach and quench with water and milk. Finally you add the sheep`s cheese. Now you let everything cook until the sheep`s cheese has melted.
- If that`s the case, mix the pasta with the sauce and serve.
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