Pasta with Fresh Spinach
The tender, young spinach has a pleasant taste and can also convince with great ingredients. Vitamin A ensures strong eyesight, potassium balances the body's water balance and the not too little iron contained is essential for blood formation and oxygen transport. The green leafy vegetables also offer cell protection with vitamins C and E.
The wholemeal version of spaghetti is more satisfying and gives your digestion a real boost; so if you don't mind the fine nutty taste of the wholemeal pasta, take it with a pinch of salt.
Rinse and drain the spinach. Set aside several nice leaves for the garnish. Peel and finely chop the shallot and garlic. Rinse, halve, remove the seeds and cut the chile pepper into strips. Cook the spaghetti in boiling salt water until al dente.
Saute the shallot and garlic in oil. Add the chile pepper and season with salt and pepper. Add the spinach and cook over high heat, stirring occasionally. Drain the pasta, pour into a dish and add the cooked spinach. Sprinkle with the remaining spinach leaves and parmesan and serve.