You sit at a restaurant in the garden with a glass of wine in your hand. Local music plays in the background. There is a delicious plate of Italian pasta for you. You take a bite and you enjoy intense … until you open your eyes and notice that you are sitting at your table at home. With this recipe from Nutritious & Fast we take a trip to Italy.
Everyone knows Popaye, that boy who always ate spinach and was therefore super strong. Unfortunately we do not get large muscle balls from spinach, but it is very nutritious. Spinach is full of vitamin K, which is good for your bone build up. Spinach also provides a better immune system.
What you need (2 servings)
- Spinach – 400 grams
- Cherry tomatoes – 200 grams
- Whole grain pasta – 150 grams
- Mascarpone – 120 grams
- Parmesan cheese – 40 grams
- Pine nuts – 20 grams
- Basil leaves – 10 grams
- Garlic – 2 toes
- Olive oil – 2 tablespoons
- Avocado – 1 piece
- Pepper and salt – to taste
Make, Shake & Bake
- Cook the whole-wheat pasta according to the instructions on the packaging.
- Put the food processor ready, and cut the avocado in half. Remove the kernel and scoop out the flesh.
- Peel the two garlic cloves. Put the avocado, garlic, mascarpone, parmesan cheese, olive oil and the basil in the food processor.
- Mix this into a smooth mixture.
- Add 100 grams of spinach to the mixture in parts. Mix this until it is crushed.
- Time to taste! Taste the sauce and add pepper and salt to taste.
- Slice the remaining 300 grams of spinach in half, repeat this a few times.
- Cut the cherry tomatoes by half.
- Put a pan on the fire and put in the spinach and cherry tomatoes.
- The spinach will now shrink, wait until it has completely shrunk and add the sauce.
- Stir this whole together and let it boil for 5 minutes over medium heat.
- Bake the pine nuts quickly in a dry pan for more flavor.
- Divide the pasta and sauce over two plates. Place thin slices of Parmesan cheese and some pine nuts on top.
How was your trip to Italy?