Whole Wheat Pasta with Spinach and Mozzarella
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta (whole rain)
- a bit salt
- 1 onion (s)
- 1 teaspoon olive oil
- 100 g spinach leaves (frozen)
- 200 g tomato (s), peeled, from the can
- pepper
- Chilli pepper (s), crushed, dried
- 0.5 ½ scoop mozzarella
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente. In the meantime, cut the onion into small cubes, heat the olive oil in a pan and steam the onion until translucent (by the way, red onions also taste good with me). Add the frozen leaf spinach and let cook.
- Chop the tomatoes, add the juice and tomatoes to the spinach, season with salt, pepper and a little crushed chilli and simmer for about 10 minutes. Cut the mozzarella into small cubes and add to the tomato and spinach sauce. Drain the pasta, rinse, drain and distribute on plates. Pour the sauce over it and serve.
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