Pasta with spinach, feta cheese and tomato

Ingredients for 4 servings:

• 500 g pasta
• 450 g leaf spinach, frozen
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 100 g sweet cream
• 100 g sour cream
• 200 g sheep’s cheese
• n. B. Tomato(s), approx. 3 – 4
• n. B. herbal salt
• n. B. Pfeffer
• e.g. ground nutmeg
• 2 tbsp oregano, dried
• e.g. olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

very tasty, vegetarian and quick

Boil the pasta water. Thaw the spinach (e.g., in the microwave) and squeeze out the excess water. Peel and dice the onions and garlic, and sauté in olive oil. Tear the squeezed spinach into small pieces (I only remove very thick stems), add it, and sauté briefly. Crumble the feta cheese over the pasta and stir. Meanwhile, cook the pasta and cut the tomatoes into quarters or eighths. When the feta cheese becomes creamy, add the sweet cream and sour cream to the pan. Simmer the spinach briefly, but be careful not to burn it, so stir frequently. Add the 3-4 tomatoes towards the end. Season the sauce with herb salt, pepper, nutmeg (I use about 1/2 level teaspoon, but be sure to taste!), and a generous amount of oregano. Finally, toss the drained pasta with the sauce in the pan and serve.