Pasta with zucchini, spinach and dried tomatoes

Ingredients for 3 servings:

• 350 g tagliatelle or penne
• 1 pack of leaf spinach, frozen
• 1 large zucchini or
• 2 small zucchini
• 1 jar tomatoes, dried in oil
• 30 g pine nuts
• 1 onion(s)
• salt and pepper
• possibly saffron powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Also suitable for vegans!

Cook the pasta al dente and drain. Toast the pine nuts in a pan without oil until golden brown. Be careful not to burn them, as this can happen quicker than you think. Set aside. Wash the zucchini and cut into 1 cm thick slices. Season well with salt on both sides and let them sit for a short while. Dice the onion. Cut 2-3 tomatoes from the jar into thin strips or smaller pieces. Fry the zucchini in a little oil (e.g. from a tomato jar) on both sides until light brown. Add the diced onion and tomatoes and wait until the onions are nice and translucent. Then add the thawed spinach, and a short time later add the pasta to the pan with a little oil and toss to coat. Season with salt and pepper. Stir in the pine nuts before serving. You can also add a touch of saffron to the pan for a more appealing look.