Quick and easy lunch prep.
A bag of Baby spinach needed a purpose and I wanted some pasta. Both ingredients are going well together.
A vegetarian pasta dish with lots of cheese as a protein is a good alternative to a meat sauce with pasta.
While boiling my short Rigatoni al bronzo, the sauce cooking started with onion and garlic. Next the spinach went in, not chopped just washed. Seasoning everything with smoked salt, pepper and nutmeg, I waited for the spinach to wilt down. Now in with fresh majoram, thyme and anything you'll find on your herb display.
To make a rich sauce, I added a half cup of sour cream and a half cup of grated Pecorino to the pan. Some scoops of pasta water to loosen everything up came next. The rigatoni had a cooking time of 12 min. I took them out after 10 min and added them to the pan to cook and get ready in the sauce. Adding 30 g of grated Emmenthal cheese made the sauce even richer and gave me some cheese pull while eating. You can never have enough cheese.
Ingredients for 1:
110 g short rigatoni al bronzo
200 g baby spinach
Mixed fresh herbs
3 spring onions, 2 garlic cloves
1 tsp oil, 1 tbsp butter
150 g sour cream, 40 g Pecorino romano grated, 30 g Emmenthal grated
Salt, pepper, nutmeg
Pasta water
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