Spinach noodles with garlic and involtini
easy
30 mins
30 mins
Ingredients
- 400 g Spaghetti
- 2 stem(s) flat leaf parsley
- 8 thin pork cutlets (approx. 75 g each)
- 8 discs Bacon (à approx. 5 g)
- 1-2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Whipped cream
- 200 g leaf spinach
- 150 g yellow and red cherry tomatoes
- 40 g paprika-filled olives
- 2 Garlic cloves
- 1-2 TABLESPOONS Butter or margarine
- 7-10 Tbsp small spinach leaves
- 7-10 Tbsp little wooden skewers
Directions
- 1
Cook the pasta in boiling salted water for about 8 minutes, drain. In the meantime wash parsley, dab dry and remove leaves. Beat the meat flat and cover with 1 slice of bacon. Spread parsley on top. Roll up the meat and pin it with a wooden skewer. Heat oil in a pan.
- 2
Fry Involtini in it for 3-5 minutes while turning. Season with salt and pepper. Deglaze with 300 ml water and cream, boil down for about 3 minutes. Season to taste with salt and pepper. Clean and wash the spinach and cherry tomatoes. Cut spinach into fine strips, halve tomatoes. Cut olives into slices. Peel garlic and press it through a garlic press. Heat the fat in a pan. Fry the garlic, tomatoes and olives for about 2 minutes. Let the spinach collapse on top. Add the noodles and toss in.
- 3
Cut olives into slices. Peel garlic and press it through a garlic press. Heat the fat in a pan. Fry the garlic, tomatoes and olives for about 2 minutes. Let the spinach collapse on top. Add the noodles and toss in. Arrange noodles and involtini with the sauce in portions. Serve garnished with small spinach leaves
Nutrition Facts
770 kcal
77 g
31 g
50 g
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