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tagebuch:rezepte:pasta_mit_spinat_tomaten_und_ricotta
Dauer
25 Minuten
Zutaten
Pasta, am besten Rigatoni, 2 Knoblauchzehen (wenn man mag), 1 kleine Zwiebel, 100 g Spinat, 12 Kirschtomaten, Olivenöl, Erbsen TK, 150 g Ricotta, Parmesan.
Anleitung
Rigatoni kochen. In der ZWischenzeit Zwiebeln und Knoblauch hacken, Tomaten vierteln. Zwiebeln, Knoblauch und Tomaten in Olivenöl andünsten. Vom Nudelwasser ca. 1 Schöpfer in die Pfanne dazu geben und Erbsen und Spinat dazu. Wenn Nudeln fertig sind, Ricotta in die Sauce rühren, salzen und pfeffern. Fertig.
tagebuch/rezepte/pasta_mit_spinat_tomaten_und_ricotta.txt · Last modified: 2015/03/04 08:38 (external edit)
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