Pasta with spinach and cherry tomatoes

Ingredients for 4 servings:

• 400 g pasta (mussels)
• salt water
• 3 tbsp olive oil
• 250 g fresh leaf spinach
• 500 g cherry tomatoes
• salt and pepper
• 50 g Parmesan, grated

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick and tasty

Cook the pasta shells in salted water. In the meantime, clean the spinach (wash and remove the stalks) and place it in a pot. Add a little water so that the bottom is just covered. Steam the spinach with the lid closed until it has collapsed. Then remove and drain. Then chop it finely, for example with a mincing knife. In the same pot, heat the olive oil and lightly fry the spinach. Then add the quartered cherry tomatoes and season with salt and pepper. Heat everything for about 3 minutes, but not so long that the tomatoes fall apart! Transfer the pasta and the spinach and tomato mixture to plates, add the Parmesan cheese, and serve. The pasta shells are ideal for this dish because of their shape, as they absorb the spinach and tomatoes well, ensuring everything combines well.