Conchiglie with Vegetable Sauce

Ingredients

• 3 tbsp olive oil
• 1 onion (chopped)
• 150 g frozen spinach
• 1 can corn (~240 g)
• 2 tbsp tomato paprika paste (jar)
• 2 green pepperoncini (jar)
• 50 g butter
• 100 g heavy cream
• salt (and)
• Pepper
• 2 tsp lemon juice
• parsley (1 tbsp chopped)
• chives (1 tbsp chopped)
• 350 g shell pasta

Instructions

1. 1.

   Heat the oil in a large pan. Sauté the onion, thawed spinach and drained corn over medium heat for 2 minutes while stirring.

2. 2.

   Cook the pasta in plenty of boiling salted water until al dente.

3. 3.

   Drain the tomato paprika paste and pepperoncini, roughly chop them, removing stems. Mix both into the vegetables.

4. 4.

   Add butter and cream. Reheat the sauce without boiling. Season with salt, pepper, and lemon juice. Fold in herbs and cooked pasta.