Summary

Ingredients

• 350 g ribbon noodles or penne
• 1 packet spinach leaves, frozen
• 1 large zucchini or
• 2 small zucchini
• 1 glass tomato (s), dried in oil
• 30 g pine nuts
• 1 onion (s)
• salt and pepper
• possibly saffron powder

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Instructions

1. Cook the pasta until al dente and drain.
2. Roast the pine nuts in a pan without oil until golden brown. Be careful not to burn the pine nuts, because that goes faster than you think. Put aside.
3. Wash the zucchini and cut into 1 cm thick slices. Salt well on both sides and let it steep briefly. Dice the onion. Cut 2-3 tomatoes from the jar into thin strips or smaller pieces.
4. Fry the zucchini in a little oil (e.g. from the tomato jar) on both sides until they turn light brown. Add the onion cubes and the tomatoes and wait until the onions are nice and translucent. Then add the thawed spinach, a short time later add the pasta with a little oil to the pan and toss with it. Season to taste with salt and pepper. Fold in the pine nuts before serving. A touch of saffron can also be seen in the pan.