Spaghetti in spicy leaf spinach with feta cheese

Ingredients for 2 servings:

• 250 g pasta (spaghetti)
• 100 ml water (or alternatively cream)
• 1 tbsp vegetable broth
• 2 tbsp wine, red, dry (Bordeaux)
• 2 clove(s) garlic, squeezed or chopped
• 2 dashes Maggi (no salt)
• Pepper (or chili)
• oregano
• basil
• 2 tsp olive oil, cold pressed
• 1 cube of leaf spinach, frozen
• 150 g ground sheep’s cheese (not feta)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

The trick—or the thought that came to me with this recipe—was that frozen leaf spinach is actually only thawed in water! So: Cook the spaghetti as usual. At the same time, bring a small pot of water (or cream) to a boil, immediately add the frozen leaf spinach, gradually add the spices mentioned above, and thaw the spinach in this liquid over a low heat. After about 8-9 minutes, the sauce is perfect! Now divide the pasta among plates, pour the sauce over it (if you like, you can also mix the two in a pot), and top with the feta cheese as soon as possible so it melts in the heat. Enjoy!