Mini Farfalle alla Verona

Ingredients for 4 servings:

• 500 g farfalle, mini
• 15 cocktail tomatoes
• 10 tomatoes, dried
• 100 g spinach, frozen
• 180 g sheep’s cheese
• 150 ml water
• 200 ml milk
• 1 onion(s)
• 3 garlic cloves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple but sophisticated

First, wash the cherry tomatoes and halve them. Then, chop the sun-dried tomatoes, onion, and garlic cloves, and thaw the spinach. Now, cut the feta cheese into small cubes. Make sure the cubes are really small, otherwise they won’t melt later. Cook the pasta according to the package instructions. At the same time, fry the garlic and onion. When they are translucent, add the sun-dried tomatoes and continue frying. Then, add the cherry tomatoes and spinach, and deglaze with water and milk. Finally, add the feta cheese. Cook everything until the feta cheese has melted. Once it has, mix the pasta with the sauce, and serve.