spaghetti bolognaise

Name: spaghetti bolognaise
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 300 g leaf spinach; 1 Tomato; 50 g unpeeled almonds; 1 package (200 g) Spaghettino Bolognese; 2 TABLESPOONS black olives in slices; 2 Twigs Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parmesan cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

300 g leaf spinach
1 Tomato
50 g unpeeled almonds
1 package (200 g) Spaghettino Bolognese
2 TABLESPOONS black olives in slices
2 Twigs Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parmesan cheese

Directions

1
Clean and wash the spinach and cook in boiling water for about 1 minute. Drain. Clean, wash, quarter, seed and cut the tomato into small cubes. Chop the almonds coarsely. Put spaghetti dish and 1/2 litre of water in a pot and cook over high heat for about 5 minutes while stirring.
2
Shortly before the end of the cooking time add spinach, tomato, almonds and olives and mix in. Wash the thyme, dab dry and pluck the leaves from the stalk. Season the spaghetti dish with thyme, salt and pepper and serve on a plate.
3
Serve with parmesan cheese as desired.