Pasta with this light, bright sauce will fit perfectly into a summer lunch!
It is necessary
- For 2 servings:
- - 200 g frozen spinach;
- - 0.5 onions;
- - 0.5 cloves of garlic;
- - 1 small chili pepper;
- - 25 g of your favorite nuts;
- - 40 g dried tomatoes;
- - 200 g of spaghetti;
- - 2 tbsp. olive oil;
- - 100 g of cottage cheese;
- - sea salt and pepper to taste.
Instructions
Step 1
Finely chop the onion and garlic. Chop dried tomatoes finely, chop nuts coarsely. Remove seeds from chili peppers and chop as well. Defrost the spinach.
Step 2
Heat the olive oil in a skillet. Put the nuts in it, keep until browning, then add the onion and garlic, fry until the onion is transparent and soft. Send the tomatoes and chili to the pan and fry, stirring occasionally, for 3 minutes. Stir in spinach and cook for 5 minutes. Season to taste.
Step 3
Boil the pasta until "al dente", drain the water, add to the pan with the sauce and heat for a minute. Then mix with mashed curd, put on prepared plates and serve.
