Summary

Ingredients

• 400 g penne
• 2 cloves garlic)
• 1 chilli pepper (s), red, pitted
• 15 g iner, fresher
• 3 bell peppers, red, yellow, green
• 1 bunch spring onion (s)
• 200 g cherry tomato (s)
• 4 tablespoon olive oil
• 2 teaspoons sesame oil
• 1 lime (s), untreated, zest and juice it
• 3 tablespoon soy sauce
• 5 tablespoon maple syrup, grade C
• some sea salt and pepper
• some cayenne pepper
• Chili powder
• 100 g spinach leaves, fresher
• 1 jalapeño, possibly

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Instructions

1. Cook the penne al dente according to the instructions on the packet.
2. Finely chop the garlic, chilli pepper and ginger. Cut the peppers into small cubes, the spring onions into rings, halve the cherry tomatoes.
3. Heat the olive and sesame oils together in a large pan or in a wok. Briefly sweat the garlic, ginger and chilli pepper, then add the remaining vegetables.
4. Add the lime zest and juice to the vegetables, simmer for 5 minutes. Deglaze with soy sauce and maple syrup. Season to taste. Fold the vegetables and finally the spinach into the pasta.
5. Tip: If you like it spicier, you can vary the amount of ginger and chilli or add a jalapeño.