|250 g||long pasta (e.g. spaghetti)|
|200 g||spinach (baby)|
|200 g||cherry tomatoes|
|800 ml||vegetable stock|
|60 g||Parmesan cheese (grated)|
|3 tbsp||olive oil|
|basil to serve|
Muscadet, dry, 2007
Characterized by granitic soils, this dry white wine fascinates with its mineral freshness and charismatic, tangy flavors of Melon de Bourgogne grapes. Thanks to its balanced acidity, Muscadet is a wonderful wine for this dish.
Clean spinach. Cut onion into thin strips, finely chop garlic, and halve cherry tomatoes.
Then, heat up 1 tbsp olive oil in a deep pan. Sauté garlic and onion for approx. 3 – 5 min. until fragrant and translucent.
Now, add pasta, baby spinach, cherry tomatoes, thyme, and basil to the pan and pour in the vegetable stock. Stirring occasionally, simmer for approx. 10 – 12 min. until the liquid has reduced.