Spicy Mezzepenne with spinach and corn
(a "light" recipe)

Spicy Mezzepenne with spinach and corn

This is a complete dish that has two big advantages: is prepared in a hurry and has an extremely low cost.
And it is also good.
An idea to put immediately on the table.

The ingredients for this preparation are those we always have at home: frozen spinach, vegetable broth (possibly also granular), a can of corn, pasta and cheese.

Let's see them and prepariamoli!

Ingredients, per person:

mezzepenne

g

50

rooms

q.s.

frozen spinach

g

150

Vegetable soup (approx. CT. 3)

q.s.

garlic

clove

1

Corn canned

g

140

lemon juice

TS.

1

nutmeg

Ad Lib

extra virgin olive oil

TS.

October 1

black pepper

q.s.

sweet paprika

Ad Lib

whole mountain cheese

g

20

Preparation:

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Boil the water for the pasta and heat a pan with the vegetable stock. Add the frozen spinach and let it defrost in a covered pan.

Cut the cheese into small cubes and set aside, seasoned with pepper and paprika according to their taste.

When the water boils, add salt and toss the pasta. At this point even the spinach will be softened and then chop the garlic fine and add the corn to the pan with the spinach.

Drain the pasta al dente and add it to the pan with the vegetables raising the heat and stirring for a couple of minutes until the flavors are mixed.

Off the heat add the olive oil, cheese seasoned with pepper and paprika and stir well.

Dinner is served!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • Unused corn can be used to prepare a salad for the following day.
  • Likewise, you can cook a double amount of pasta and keep them half aside, cooled and seasoned with a ct. oil, for that salad (to be enriched with fresh vegetables at will and (why not?) a mozzarella or a hard egg).
  • kcal 445.15, 22.2 grams protein, fat grams 14.88, 53.7 g carbohydrates
  • The other recipes of the Kitchen Light!

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