Summary

Ingredients

• 500 g penne or tortilioni
• 700 g creamed spinach
• 300 g sheep cheese
• 180 g tomato (s), dried in oil
• 100 ml oil from the sun-dried tomatoes
• 3 onion (s)
• 5 clove (s) garlic
• 40 g parmesan cheese
• 6 teaspoon herbs, Italian, frozen
• 1 ½ teaspoon herbs from Provence, dried
• 4 teaspoons oregano, dried
• 1 ½ teaspoon basil, dried
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. We like to use a wok to prepare the dish, but of course a large pan also works.
2. Cook the pasta according to the instructions on the packet and drain (do not frighten!). Then put in a saucepan and let cool down.
3. Also cook the creamed spinach according to the package instructions, mix with the cooled pasta and set aside.
4. Carefully remove the sun-dried tomatoes from the glass and cut into small cubes. If this is too oily for you, you can wear disposable gloves to cut or at least dab the tomatoes with a little kitchen roll before cutting. Save the oil from the sun-dried tomatoes and set aside for the next step.
5. Finely dice the onions and fry them in the wok or pan in the oil of the sun-dried tomatoes until they are translucent. The amount of oil can be varied at will and taste. However, one should be careful not to overuse it. If the dish is too dry at the end, you can always add a little more oil. Then add the sun-dried tomatoes and fry for 3-4 minutes. Peel the garlic cloves and add them with a garlic press.
6. Pour the pasta-spinach mixture into the wok or pan and mix carefully and gradually add the herbs. Grate and sprinkle the parmesan over the top and season with salt and pepper to taste.
7. Finally, the feta cheese cut into cubes is placed in the wok or pan, carefully mixed and allowed to melt slightly. Then let it steep for 5-10 minutes at a low temperature with the lid closed.
8. If you want, you can garnish the pasta with Parmesan when serving, in which case you should grate a little more of it than is stated in the list of ingredients.