Summary

Ingredients

• 1 packet spinach, frozen
• 3 cloves garlic
• 100 g parsley
• 100 g basil
• 1 cube broth
• 2 teaspoons spice (s) (paprika, curry, pepper, herbal salt) as desired
• 100 ml cream or milk
• 500 g pasta (spahetti or spirelli)
• 4 large beefsteak tomato (s)
• 1 large onion (s), red
• 1 bunch basil
• 1 teaspoon tomato (s) - seasoned salt
• 1 teaspoon pepper, freshly ground black
• 1 tablespoon balsamic vinegar
• 2 tablespoon olive oil
• 2 herbs - baguette

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Instructions

1. Cut the tomatoes, put the basil and onions in a salad bowl, then add the sliced red onion. Add olive oil, vinegar and salt and pepper, stir and let steep.
2. Thaw the frozen spinach, fry the finely chopped onions with the pressed garlic in olive oil. Add thawed spinach and simmer a little. Now add the spices as required and the stock cube and stir. Let everything simmer gently. In the meantime, cook the spaghetti. Now add the chopped basil and parsley to the spinach and pour on the milk or cream. Let simmer gently for another 2-5 minutes. Cook the spaghetti or other pasta until al dente and place on a plate. Spread the spinach on the pasta and serve with tomato salad and freshly baked baguette. Good Appetite