Pasta with Spinach and Tomatoes

Ingredients

• 250 g baby spinach
• 1 Shallot
• 1 Garlic clove
• 8 tomatoes
• 400 g Whole wheat Fusilli
• Salt
• 2 tbsp olive oil
• 120 ml Vegetable broth
• Pepper

Instructions

1. 1.

   Wash the spinach and spin dry.

2. 2.

   Peel and finely chop the shallot and garlic. Score the tomatoes crosswise, blanch in hot water, cool, peel, quarter, core, and dice them small.

3. 3.

   Cook the pasta according to package instructions in boiling salted water until al dente.

4. 4.

   Heat 2 tbsp oil in a pan and sauté the shallot and garlic over medium heat until translucent. Add spinach and tomatoes, deglaze with vegetable broth, simmer for 2–3 minutes, season with salt and pepper. Drain the pasta, return it to the pan, mix well, and serve on deep plates.