Spinach and feta pasta

Ingredients for 2 servings:

• 300 g pasta, e.g. penne
• n. B. Tomato(s), approx. 2 – 3
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tsp sugar
• 250 g spinach, frozen
• 1 onion(s)
• 1 garlic clove(s)
• some stock powder
• 100 g Parmesan
• 1 tbsp balsamic vinegar
• 1 tbsp flour
• 300 ml milk, cold
• Nutmeg, freshly grated
• 100 g feta cheese
• 4 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the pasta according to the package instructions. For the topping, dice 2-3 tomatoes and a shallot and mix with a crushed garlic clove in a bowl along with sugar, salt, pepper, balsamic vinegar, and 2 tablespoons of olive oil; set aside. Sauté the onion and the remaining garlic clove in the remaining olive oil over low heat until translucent. Add the spinach, let it wilt or thaw, and deglaze with milk. Season to taste with salt, pepper, nutmeg, and a little clear broth. Once everything has thawed, mix no more than 1 tablespoon of flour with cold milk in a separate bowl and stir into the spinach mixture. Add just a little at first and bring to a boil; it should thicken, but only a little. Add the cooked pasta to the spinach sauce and let it simmer, covered, over low heat. Crumble the feta cheese and stir in slowly. Serve the pasta with the sauce on plates and spoon the cold tomato topping over each portion. Coarsely grate the Parmesan cheese over the top.