Pasta with Spinach

A fabulous lightning recipe that is ready in no time: the cooking time of the spaghetti is the measure. As soon as the pasta is cooked, everything else must be ready as well.

Cook the spaghetti in salted water according to package instructions until al dente. In the meantime, finely dice the onion and garlic and sauté them in a frying pan in hot olive oil, add the chopped chili and pine nuts. Add the blanched spinach, loosely pulled apart, season with salt and season with pepper.

Stir in the pasta drippings, stirring in grated Parmesan and a knob of butter. Finally, grate a little nutmeg over the top and bring to the table on the spot.

Drink: An aromatic white wine, e.g. a “Riesling mal Silvaner” from Switzerland, which is what Müller-Thurgau is called there.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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