Ribbon pasta with spinach

Ingredients for 4 servings:

• 375 g white tagliatelle pasta
• margarine
• 1 large onion(s), diced
• 1 clove(s) garlic
• 175 g ham, diced
• 300 g spinach (frozen)
• 0.33 cup water
• 1 tbsp flour
• 250 ml sour cream
• Iodized salt and pepper
• Nutmeg and sugar / sweetener
• 200 g cheese (Emmental slices)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the tagliatelle in plenty of salted water. Drain, rinse, and drain well. Grease an ovenproof dish and add the pasta. Peel and finely chop the onion and garlic clove. Briefly fry the ham cubes in a little fat until translucent. Add the onion and garlic and cook until golden brown. Add the spinach and water. Defrost over low heat for about 10 minutes. Whisk the flour with the cream and stir into the spinach. Cook for 5 minutes. Season with salt, pepper, nutmeg, and sugar/sweetener. Spread the spinach mixture over the pasta and arrange the cheese slices on top. Place the dish in the preheated oven (convection oven approx. 180-200°C) and bake for a maximum of 20 minutes, until the cheese takes on some color and melts.