Wholemeal ribbon noodles au gratin

Name: Wholemeal ribbon noodles au gratin
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 150 g Wholemeal ribbon noodles; 7-10 Tbsp Salt; 1 Garlic clove; 1 medium onion; 200 g fine leaf spinach; 1 TEASPOON Oil; 1 can(s) (425 ml) peeled tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 20 g Pine nuts; 3 TABLESPOONS grated parmesan cheese; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

150 g Wholemeal ribbon noodles
7-10 Tbsp Salt
1 Garlic clove
1 medium onion
200 g fine leaf spinach
1 TEASPOON Oil
1 can(s) (425 ml) peeled tomatoes
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
20 g Pine nuts
3 TABLESPOONS grated parmesan cheese
7-10 Tbsp Grease

Directions

1
Cook the pasta in boiling salted water for 6-8 minutes until al dente. In the meantime, finely dice garlic and onion. Clean the spinach and cut off the thick stems. Wash the vegetables and drain well
2
Heat the oil in a pot. Sauté onion and garlic in it. Add canned tomatoes and chop them coarsely in the pot with a pan knife. Let it boil down for about 5 minutes at high heat. Season with salt, pepper and lemon juice. Chop the spinach coarsely and fold in
3
Pour the pasta into ovenproof, greased moulds. Add the prepared tomato mixture. Sprinkle with pine nuts and parmesan. Bake in the preheated oven (electric range: 225 ° C/ convection oven: 200 ° C/ gas: level 4) for approx. 5 minutes