Summary

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

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Instructions

1. 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.
2. 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.
3. When all of the spinach has been added and collapsed, briefly add the cherry tomatoes, they should be warm but not overcooked.
4. 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.
5. Depending on your taste, add extra olive oil or some pasta water at the end so that it is not too dry.
6. 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.