Spinach, beans and dried tomatoes spaghettis

By ContesetDelices
April 8, 2016
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Author Notes: An easy, greedy pasta recipe ContesetDelices

Serves: 2

  • 100 grams spaghetti
  • 70 grams leaves of spinach
  • 55 grams dried tomatoes
  • pine nuts
  • parmesan
  • salt & pepper
  • olive oil
  1. Start with cooking spinach in a pan with a trickle of water. Leave on medium heat 10 minutes and spinach will reduce naturally. Salty, pepper and reserve.
  2. For the beans, I have a quick tip. Place them in a tupperware, pour water to cover the beans and place in microwave for 1 minute. Hop, they are ready, well almost, it must still remove the skin (the longest part of the recipe I think).
  3. Heat water for spaghetti with a little olive oil and coarse salt. Once the water boils, plunge the spaghetti and cook according to package instructions. Once cooked, drain. Cut dried tomatoes into small pieces. Place in a saucepan with spinach and beans and heat over low heat 5 minutes to heat through.

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