Creamy Spinach & Garlic Pasta

Von Spain on a Fork · 30 Min.

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Zubereitung

1. Heat the olive oil in a large frying pan over medium heat.
2. Finely chop the shallot and roughly chop the garlic.
3. Add the shallot and garlic to the hot pan and stir constantly. After 2 to 3 minutes, when lightly sautéed, add the oregano and thyme, season with sea salt and black pepper, and stir briefly.
4. Add the vegetable broth, raise the heat to high and stir gently. When it comes to a boil, add the penne.
5. Stir the pasta every 2 to 3 minutes so it does not stick together and cooks evenly.
6. Roughly chop the spinach while the pasta cooks.
7. After 8 to 9 minutes, when most of the broth is absorbed but plenty of liquid remains, spread the chopped spinach in a flat layer over the pasta. Cover, lower to low-medium heat and simmer for 2 to 4 minutes, until the pasta is al dente. Then remove the lid and turn off the heat.
8. Let the pan cool slightly for about 3 to 4 minutes. Stir in the Greek yogurt and season with sea salt and black pepper until well mixed.
9. Serve straight from the pan or transfer to serving dishes.

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