/images.kitchenstories.io/recipeImages/03_02_LinguiniMitSalbeibutterBabyspinatTomaten_titlePicture.jpg)
Linguine with sage butter and baby spinach
Difficulty
Easy đPreparation
Baking
Resting
Ingredients
Utensils
large saucepan, colander, cutting board, knife, large frying pan, cooking spoon
Take an easy quiz and discover more recipes youâll love!
How-To Videos
How to halve cherry tomatoes
How to toast nuts
Nutrition per serving
Step 1/ 5
- 250 g linguine
- salt
- large saucepan
- colander
Cook linguine, according to the package instructions, in salted boiling water for approx. 8 - 9 min. until al dente. Drain and set aside.
Step 2/ 5
- 50 g baby spinach
- 12 cherry tomatoes
- 10 sage leaves
- cutting board
- knife
Wash and dry baby spinach, halve cherry tomatoes, and cut sage leaves into fine strips.
Step 3/ 5
- 20 g butter
- 50 g pine nuts
- 1 tsp chili oil
- salt
- pepper
- large frying pan
- cooking spoon
Melt butter in a large frying pan. Add sage, cherry tomatoes, pine nuts, and chili oil and fry. Season lightly with salt and pepper.
Step 4/ 5
- 100 ml vegetable stock
Add linguine to the pan. Pour in vegetable stock and bring to a boil.
Step 5/ 5
- 50 g baby spinach
- salt
- pepper
Toss the spinach with the pasta until it is slightly wilted. Season with salt and pepper. Add more chili oil if desired.
Enjoy your meal!
Tags
More delicious ideas for you
