Pasta with leaf spinach and tomatoes

Ingredients for 2 servings:

• 200 g pasta (bavette)
• 800 g leaf spinach
• 2 tbsp olive oil
• 1 onion(s)
• 2 cloves garlic
• 200 g cherry tomatoes
• 200 g crème fraîche
• 2 tbsp balsamic vinegar, light
• 1 pinch(s) nutmeg
• 1 tsp vegetable broth, instant
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Fast, vegetarian and with a Mediterranean touch

Cook the pasta al dente according to the package instructions. Wash the spinach, remove the stalks, and cut into coarse strips. Wash the tomatoes and halve or quarter them depending on their size. Peel and finely dice the onion and garlic. Heat the oil in a large non-stick saucepan and briefly fry the diced onion and garlic. Add the dripping wet spinach and the balsamic vinegar. Allow the spinach to wilt and sauté for 1-2 minutes. Then stir in the crème fraîche and the drained pasta. Stir in the stock powder and ground nutmeg. When everything is hot, stir in the tomatoes at the very end and let it warm through. Season with salt and pepper, if desired. Serve immediately.