Macaroni with Spinach and Tomato Sauce

This delightful dish combines the comforting texture of macaroni with the vibrant flavors of fresh spinach and a rich tomato sauce. The creaminess of fresh cheese complements the acidity of tomatoes, creating a balanced and flavorful dish. Spinach and zucchini add a nutritious touch, making it not only tasty but healthy. The dish is seasoned with aromatic herbs like oregano and basil, enhancing its Mediterranean charm. Parmesan cheese provides a savory finish while adding depth to the overall taste. This recipe is perfect for a quick mid-week dinner or a weekend lunch. It can be easily prepared in under an hour, making it convenient for busy schedules. Suitable for vegetarians, this dish is sure to please the whole family with its warm and comforting flavors.

Ingredients

Main Ingredients:

300g macaroni
450g fresh spinach
200g fresh cheese
400g canned tomatoes
2 onions
1 zucchini

Spices and Sauces:

1 tbsp olive oil
1 tsp dried oregano
1 bunch basil
3 tbsp grated Parmesan cheese
2 tbsp butter
2 cloves garlic
Salt
Pepper
Ground nutmeg

Preparation Time

Total Time: 45 minutes (Preparation: 15 minutes, Cooking: 30 minutes)

Step-by-Step Instruction

Peel and finely chop the onions.
Heat olive oil in a pan and sauté half of the onions until translucent.
Add canned tomatoes with their juice to the pan, mashing them slightly.
Season with salt, pepper, and oregano.
Let the tomato sauce simmer uncovered for about 10 minutes.
Clean and sort the spinach leaves.
Wash and grate the zucchini using a vegetable grater.
Blanch the spinach and grated zucchini for a short time in boiling water, then drain and rinse with cold water.
To avoid a watery sauce, press the blanched spinach and zucchini in a kitchen towel to remove excess moisture.
Melt butter in a separate pan and sauté the remaining onions for 5 minutes. Add minced garlic.
Cook the macaroni as per package instructions with added salt.
Once the spinach and zucchini are well pressed, chop them finely and add to the sautéed onions.
Season the vegetable mixture with salt, pepper, and a pinch of nutmeg.
Stir in the fresh cheese. Wash the basil leaves, slice them into strips, and fold into the mixture.
Drain the cooked macaroni well.
Mix the prepared spinach and zucchini mixture into the macaroni.
Pour the homemade tomato sauce over the macaroni mixture.
Sprinkle generously with grated Parmesan cheese.
Serve warm, and garnish with additional basil leaves if desired.
Enjoy your meal!

Tips

Substitution: For a lighter version, use low-fat cheese.
Technique: Ensure spinach and zucchini are well-drained to avoid sogginess.
Additional Flavor: Add a dash of red pepper flakes for spice.

Nutritions

Calories: Approximately 500 per serving
Protein: 18g
Fats: 17g
Carbs: 68g

Variations

Gluten-Free Option: Substitute regular macaroni with a gluten-free version.
Vegan Twist: Use vegan cheese and omit Parmesan for a vegan-friendly dish.

Serving Suggestions

Serve with a side of garlic bread.
Pair with a fresh mixed green salad.
Enjoy with a glass of chilled white wine.

Best Places

Pasta Lovers - Authentic Italian pasta dishes. Location: 49 W 56th St, New York, USA.
Spinaci e Pomodori - Specializes in spinach and tomato-based dishes. Location: Via Roma 24, Milan, Italy.
Verdure Bistro - Offers a variety of vegetarian-friendly meals. Location: 87 Rue Saint-Honoré, Paris, France.
Macaroni Emporium - Known for homemade pasta. Location: Kerkstraat 22, Amsterdam, Netherlands.
The Green Plate - Focuses on healthy, plant-based options. Location: Chapel St, Melbourne, Australia.
Cucina Verde - Combines Italian and modern influences. Location: Queen St, Toronto, Canada.
La Tavola - Traditional Italian recipes with a twist. Location: Calle Gran Vía 30, Madrid, Spain.
Spinach & More - Features diverse spinach dishes. Location: 12 Kingly St, London, UK.
Herbivore Heaven - Celebrates vegetarian and vegan cuisine. Location: Váci u. 15, Budapest, Hungary.
Tomato & Basil - Casual dining with a focus on fresh ingredients. Location: Piazza della Repubblica, Rome, Italy.