Light spinach spaghetti with tomatoes and salmon ham

Ingredients for 2 servings:

• 250g spaghetti
• 125 g leaf spinach, frozen, thawed
• 1 small onion(s), diced
• 1 garlic clove(s), finely chopped
• 5 small tomatoes, Romaine tomatoes, in small cubes
• 100 g ham (salmon), in small cubes
• 150 ml condensed milk, 7.5% fat content
• some olive oil
• Salt
• Pepper, from the mill
• Nutmeg, freshly grated
• Tabasco, green
• Vegetable broth, instant

Instructions

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

Cook the spaghetti in salted water until al dente. Meanwhile, sauté the diced onion and garlic in a pan with a little olive oil, add the diced tomatoes and diced salmon ham, and let them melt. Squeeze the thawed spinach leaves well and add them to the pan, letting them sauté briefly. Season with salt, pepper, nutmeg, and a few drops of green Tabasco. Add the condensed milk and vegetable stock granules and let the sauce simmer for 5 minutes. Drain the spaghetti well, toss with the sauce in the pan, and serve.