Baby leaf spinach salad with pasta and feta cheese

Ingredients for 4 servings:

• 200 g pasta, e.g. spiral or tube pasta
• 300 g baby spinach
• 50 g diced feta cheese, with or without herbs as required
• 1 large beefsteak tomato(s)
• 3 tbsp, heaped natural yogurt, 3.5% fat
• 2 cloves garlic
• 3 tbsp, heaped crème fraîche with herbs
• ½ onion(s)
• 5 basil leaves, to taste
• 1 tbsp wild garlic
• 1 tbsp oregano
• 1 tsp, leveled nutmeg
• salt and pepper
• e.g. Gouda or Parmesan, grated, approx. 1 – 2 handfuls

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

vegetarian

Cook pasta in salted water until al dente. Meanwhile, prepare the dressing. Mix together natural yogurt and crème fraîche. Press in 1-2 cloves of garlic. Dice 1/2 onion and add. Chop about 5 basil leaves and stir in. Season with wild garlic, oregano, nutmeg, salt, and pepper. Chill the dressing. Drain the pasta, then transfer to a salad bowl. Blanch the baby spinach, washing it first if necessary. Season the blanched spinach separately with salt, pepper, and nutmeg and drizzle over the pasta. Add about 1-2 handfuls of grated Gouda or Parmesan cheese and a large diced tomato. Mix in the dressing, sprinkle everything with the feta cheese, and garnish with basil. 200 kcal per serving.