Pasta with Green Asparagus and Spinach
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g asparaus, reen
- 250 g spinach leaves, fresh (baby spinach)
- 10 cherry tomato (s)
- Feta cheese
- 2 port. Choice pasta
- Salt water
- olive oil
- Garlic salt
- pepper from the grinder
- nutmeg
Print Recipe
Pin Recipe Instructions
- Prepare the green asparagus as usual (peel the ends, cut off if necessary) and cut into pieces 2 - 3 cm long. Wash the spinach and cherry tomatoes, cut the tomatoes in half.
- Let some oil get hot in the pan and add the asparagus. Fry for about 3 minutes (depends on the thickness of the sticks) and then gradually add the spinach. In the meantime, cook the pasta in salted water as usual.
- When all of the spinach has been added and collapsed, briefly add the cherry tomatoes, they should be warm but not overcooked.
- Then season everything with freshly ground pepper, garlic salt and nutmeg. Instead of using garlic salt, you can of course also add fresh garlic at the beginning.
- Depending on your taste, add extra olive oil or some pasta water at the end so that it is not too dry.
- Instead of using Parmesan as usual, I find feta cheese more suitable here. Simply crumble or mix in small cubes on the plate. My favorite pasta is spaghetti or thin ribbon noodles.
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