Quick spinach and carrot noodles

Ingredients for 2 servings:

• ½ pack of frozen young leaf spinach, approx. 200 g
• 2 large carrots
• 200 g pasta, e.g. fusilli
• 2 tbsp cream cheese
• 1 shot of milk
• salt and pepper
• 1 clove(s) garlic
• Olive oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Also great to cook for small children.

Peel and finely chop the garlic. Peel and coarsely grate the carrots. First, briefly sauté the garlic in a pan with a little olive oil, then add the carrots. Season with salt and pepper and cook with the lid closed for a few minutes. Meanwhile, cook the pasta in salted water. Occasionally, add a little of the pasta water to the carrots. When the carrots start to soften a bit, add the frozen spinach and let it cook. Finally, add cream cheese and a splash of milk to make the mixture nice and creamy. Season again with salt and pepper. Drain the pasta and add it to the pan, mix, and let everything combine well. Tastes great with freshly grated Grana Padano or Pecorino.