Summary

Ingredients

• 500 g pasta
• 450 g spinach leaves, frozen
• 1 medium onion (s)
• 1 clove garlic
• 100 g sweet cream
• 100 g sour cream or sour cream
• 200 g sheep cheese
• tomato (s), approx. 3 - 4
• Herbal salt
• pepper
• Nutmeg, ground
• 2 tablespoon oregano, dried
• Olive oil for frying

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Instructions

1. Put on pasta water.
2. Thaw the spinach (e.g. in the microwave) and squeeze out the water.
3. Peel and dice onions and garlic and fry in olive oil. Tear the squeezed out spinach (I only remove very thick stalks), add and sauté briefly. Then crumble the sheep`s cheese over it, stir.
4. Meanwhile, cook the pasta and cut the tomatoes into quarters or eighths.
5. When the sheep`s cheese becomes creamy, add sweet cream and sour cream or sour cream to the pan. Let the spinach simmer briefly, but be careful not to burn it, so keep stirring. Rather add the 3 - 4 tomatoes towards the end. Season the sauce with herbal salt, pepper and nutmeg (I use about 1/2 level teaspoon, but make sure to taste it!) And a good amount of oregano.
6. Finally, mix the drained pasta with the sauce in the pan and serve.