Mini penne with creamed spinach

Ingredients for 2 servings:

• 400 g mini penne (Barilla Piccolini Penne Rigate)
• 250 g cocktail tomatoes
• 3 garlic cloves
• 3 g saffron
• 1 tbsp olive oil
• 300 g creamed spinach, e.g. B. from iglo
• n. B. basil leaves
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian, quick and easy

First, everything should be prepared so that everything runs smoothly when you get started. Halve the tomatoes and set aside. Get a pan ready and add the oil. The garlic can be pressed into the pan straight away. Thaw the creamed spinach in a small saucepan. Bring the pasta water to a boil and cook the pasta according to the package instructions. In the meantime, briefly toss the tomatoes and garlic in the pan. Drain the cooked pasta and add it to the pan with the other ingredients. Then add the heated creamed spinach, season with salt and pepper, and a few freshly chopped basil leaves if you like. Stir for 1-2 minutes and add the saffron. Serve immediately, preferably with Parmesan cheese.