Pasta with green asparagus and spinach

Ingredients for 2 servings:

• 150 g asparagus, green
• 250 g fresh leaf spinach (baby spinach)
• 10 cherry tomatoes
• e.g. feta cheese
• 2 portions of pasta of your choice
• salt water
• olive oil
• Garlic salt
• Pepper from the mill
• nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fast, fresh and with lots of vegetables

Prepare the green asparagus as usual (peel the ends, trim if necessary) and cut into 2-3 cm long pieces. Wash the spinach and cherry tomatoes, halve the tomatoes. Heat a little oil in a pan and add the asparagus. Sauté for about 3 minutes (depending on the thickness of the stalks), then gradually add the spinach. Meanwhile, cook the pasta in salted water as usual. Once all the spinach has been added and wilted, briefly add the cherry tomatoes; they should warm up but not overcook. Then season everything with freshly ground pepper, garlic salt, and nutmeg. Instead of using garlic salt, you can of course also add fresh garlic at the beginning. Depending on your taste, add more olive oil or a little pasta water at the end to prevent it from becoming too dry. Instead of using Parmesan, as usual, I find feta cheese more suitable here. Simply crumble or cut into small cubes and mix it into the dish. For pasta, I prefer spaghetti or thin ribbon pasta.