Spinach noodles with tomato cream

Name: Spinach noodles with tomato cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 g dried tomatoes; 1-2 tablespoons (15 g) Pine nuts; 2 Onions; 2 Garlic cloves; 2 TEASPOONS Oil (e.g. olive oil); 450 g Frozen leaf spinach; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 300 g ribbon noodles (linguine); 1 TEASPOON Vegetable broth; 100 g Light cream; 25 g Parmesan (piece); 7-10 Tbsp Basil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

50 g dried tomatoes
1-2 tablespoons (15 g) Pine nuts
2 Onions
2 Garlic cloves
2 TEASPOONS Oil (e.g. olive oil)
450 g Frozen leaf spinach
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
300 g ribbon noodles (linguine)
1 TEASPOON Vegetable broth
100 g Light cream
25 g Parmesan (piece)
7-10 Tbsp Basil

Directions

1
Soak tomatoes in hot water if necessary. Roast pine nuts without fat, remove.
2
Peel and finely dice the onions and garlic. Sauté half of the onions in 1 tsp. hot oil in a pot. Add frozen spinach and about 100 ml water. Steam covered for about 10 minutes. Season to taste.
3
Cook the pasta in plenty of boiling salted water for about 6 minutes until al dente.
4
Dab tomatoes dry and cut into strips. Sauté garlic and the rest of the onions in 1 tsp. hot oil until translucent. Sauté the tomatoes briefly. Stir in 300 ml water and stock. Bring to the boil and simmer for about 5 minutes.
5
Refine with crème légère. Season to taste with salt and pepper. Drain the pasta, mix with spinach and sauce. Sprinkle with seeds. Slice parmesan cheese over it. Garnish with basil.