Summary

Ingredients

• 400 g pasta (e.. spiral pasta)
• 500 g frozen spinach
• 250 g cocktail tomatoes
• 160 g cream cheese up to 5 percent absolute fat
• 4 spring onion (s)
• 1 onion (s)
• 150 ml vegetable stock
• 1 tablespoon pesto
• 1 clove garlic
• 2 teaspoons vegetable oil
• some nutmeg, freshly grated
• salt and pepper

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Instructions

1. Thaw the spinach. Cook the pasta in salted water according to the instructions on the packet.
2. Chop the spinach, dice the onions, cut the spring onions into rings and crush or grate the garlic.
3. Heat some oil in a non-stick pan and fry the onion cubes until translucent. Add the spring onions and garlic and sauté briefly. Add the spinach and stir in the cream cheese, season with salt, pepper, nutmeg and pesto.
4. Halve the cocktail tomatoes, mix with the pasta, heat briefly and serve with the spinach sauce.
5. WW = 6 P (old system) or 10 P (new system)