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Spaghetti with spinach, sun-dried tomatoes and Feta cheese

preperation 10΄ Preparation
cup 20΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Spaghetti No6

500g MISKO Spaghetti No6

1 onion, finely chopped

400g spinach, coarsely chopped

250g sun-dried tomatoes, finely chopped

100ml water in which the pasta was boiled

250g Feta cheese, crushed

¼ bunch of anise, finely chopped

4 tbsp. pumpkin seeds

olive oil


freshly ground pepper

materials METHOD

We fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, we add 35g salt and MISKO Spaghetti No6 . We stir with a cooking fork and let the pasta boil for as long as indicated on the package. We keep about 100ml of the water in which the pasta boils.

We strain the Spaghetti and sprinkle with 2 tbsp. olive oil. We stir gently and leave the pasta aside.

In the same pot where we boiled the pasta, we heat the olive oil and sauté the onion for 2-3 minutes until it softens.

We add the spinach and sauté for 2 minutes until its volume is reduced. We add salt and pepper.

We add the sun-dried tomatoes and continue sautéing. We add the pasta water and the Feta cheese and stir vigorously until the cheese melts and the sauce thickens.

We remove from the heat, add the Spaghetti and the anise and stir gently until the ingredients blend together.

We serve after sprinkling with lots of freshly ground pepper and pumpkin seeds.

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