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Varicoloured Whirlpool
light summer
A combination for a perfect mix with everlastingly tempting pasta is a sound prerequisite for a lunch that will appeal to your dearest, enjoy the summer and the pasta with spinach and pine nuts.
Preparation
40 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
Clean and wash spinach and cut it into larger pieces. Mix bread crumbs, pine nuts and 25 ml water in a little bowl. Put the prepared breadcrumbs with pine nuts in an ample frying pan in a well heated olive oil and fry gently over a medium-high heat till the breadcrumbs turn slightly golden brown colour. Add crushed garlic, stir shortly and add the remaining 200 ml water. When the water starts boiling, add red pepper, one tablespoon Vegeta and stir. Add spinach, cover and cook for 5 minutes with gentle heat. Drain the tuna fish, add it to the sauce and stir. Add the cooked and drained pasta still hot to the sauce, stir gently but well, and remove from the flame. Peel off the lemon rind, cut it into thin sticks, sprinkle over the pasta and serve.
Advice
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