Spinach and Cherry Tomato Pasta

Ingredients

• 400 g rigatoni
• 400 g spinach
• 1 onion
• 1 Garlic clove
• 4 tbsp butter
• 200 g cocktail tomatoes
• Salt
• 50 g freshly grated parmesan (30% fat in the tray)
• black pepper (freshly ground)

Instructions

1. 1.

   Cook rigatoni according to package instructions in salted water until al dente.

2. 2.

   Wash, trim, and blanch spinach briefly in salted water. Shock in cold water, drain, and roughly chop.

3. 3.

   Wash tomatoes and halve them.

4. 4.

   Peel onion and garlic, finely dice. Sauté in 2 tbsp hot butter until translucent, add tomatoes and spinach, and simmer for 1-2 minutes.

5. 5.

   Drain pasta, reserve some cooking water, and toss with the remaining butter. Stir in half of the cheese until melted. Season with salt and pepper, then serve on preheated plates sprinkled with the rest of the parmesan.