Summary

Ingredients

• 1 bell pepper (s)
• 0.5 ½ pack spinach leaves (frozen)
• 0.5 can ½ corn
• 0.5 ½ cup cream
• 0.5 ½ pack cream cheese
• salt
• pepper
• Paprika powder
• liters ⅛ water
• 1 clove garlic
• 500 g ribbon noodles

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Instructions

1. Cook the ribbon noodles in salted water until they are al dente.
2. Wash the peppers, cut into pieces and fry in a large pan. Add the frozen spinach leaves. Add the water to speed up the thawing of the spinach. As soon as the spinach has thawed, half a can of corn is added. Now the cream cheese and cream are stirred in. Season to taste with salt, pepper, garlic and paprika powder.
3. Either serve separately at the table or mix pasta and vegetable and cheese sauce together and serve.