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Tuscan spinach pasta

updated

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Ingredients for 4 servings:

  • 450 g creamed spinach, frozen
  • 250 g spaetzle
  • 1 large onion(s)
  • 180 g bacon, streaky
  • 1 large can of tomatoes, peeled
  • 2 tbsp margarine
  • salt and pepper
  • garlic powder
  • 125 g sour cream

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Defrost the spinach. Cook the spaetzle until al dente, then rinse. Dice the onions, bacon, and tomatoes. Heat the margarine in a saucepan and sauté the onions and bacon. Add the tomatoes, spinach, and spaetzle. Season well with salt, pepper, and garlic and simmer gently for about 5 minutes. Finally, stir in the sour cream. Let stand for about 2 hours and reheat briefly before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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