Description

This pasta with green asparagus and spinach is a quick and easy dish that is perfect for the end of the working day. The fresh asparagus and tender spinach harmonize wonderfully with the juicy cherry tomatoes and the spicy feta. I love how quickly this dish is prepared and how delicious it tastes. It is an absolute favorite recipe when things need to be done quickly. If you like, you can add some fresh garlic. A touch of pepper from the mill rounds off the dish. Simply delicious!

Ingredients (9 ingredients)

150 g Asparagus green

250 g Leaf spinach fresh (baby spinach)

10 piece Cherry tomato(es)

Feta cheese

2 Port. Pasta of choice

Salt water

Olive oil

Garlic salt

Pepper from the mill

Preparation (5 steps)

Prepare asparagus and wash vegetables

Prepare the green asparagus as usual (peel the ends, cut off if necessary) and cut into 2 - 3 cm long pieces. Wash the spinach and cherry tomatoes, halve the tomatoes.

Sauté asparagus

Thermomix® Setting

3 min/248°F/Speed 1 120

Put some oil in the mixing bowl and sauté for 3 min./120°C/level 1. Then add the prepared asparagus and sauté for another 3 min./120°C/level 1.

180

Add and cook spinach

Thermomix® Setting

2 min/212°F/Speed 1 100

Add the washed spinach little by little to the mixing bowl and cook for 2 min./100°C/level 1 until it has collapsed.

120

Heat tomatoes

Thermomix® Setting

1 min/212°F/Speed 1 100

Add the halved cherry tomatoes and heat for 1 min./100°C/level 1. The tomatoes should get warm, but not overcooked.

Season

Season everything with freshly ground pepper and garlic salt. If necessary, add some olive oil or pasta water so that it is not too dry.

Finished cooking? Great! 🎉

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About this recipe

This recipe for pasta with spring vegetables and feta came about when I was looking for a quick, but still healthy and seasonal dish. I love how easy it is to combine the fresh flavors of spring in a single meal. It reminds me of sunny days at the weekly market, where the stalls are full of crisp vegetables. The green asparagus is the star here. It brings a slightly bitter, yet pleasant note and a crisp texture to the game. Be careful not to cook it for too long so that it retains its bite. The baby spinach provides a gentle, almost creamy consistency and at the same time provides a decent portion of vitamins. The cherry tomatoes contribute a sweet acidity that wonderfully balances the dish. They burst in your mouth and give a juicy contrast to the asparagus and spinach. The feta cheese, crumbled over the pasta, brings a salty, spicy component and a slightly crumbly texture that perfectly rounds off the dish. When preparing in the Thermomix®, it is important to adhere exactly to the cooking times so as not to overcook the vegetables. Start with the asparagus, as it takes a little longer. The spinach collapses quickly, so add it later. The cherry tomatoes should only be heated briefly so that they retain their shape and do not become too mushy. Be careful not to overfill the mixing bowl so that the vegetables can cook evenly. If you like, you can sauté a finely chopped clove of garlic in olive oil before adding the asparagus to give the dish an additional aromatic depth. This dish is already perfect for a vegetarian version. To make it vegan, you can simply omit the feta or replace it with a vegan feta alternative. Instead of garlic salt, you can also use fresh garlic and season with herbal salt and pepper. Experiment with other spring herbs such as fresh parsley, chives or basil to give the dish an individual touch. A squeeze of lemon juice at the end can also emphasize the flavors again. It is best to serve the pasta immediately after preparation so that the vegetables are still crisp and the feta does not melt. A fresh salad with a light vinaigrette dressing goes perfectly with it. A glass of dry white wine also rounds off the dish perfectly. Leftovers of the pasta can be stored in the refrigerator and warmed up the next day. However, the vegetables may become a little softer. You can also enjoy the pasta cold as a salad. The vegetables can be prepared by peeling and cutting the asparagus and washing the spinach. You can also halve the tomatoes beforehand. This saves you time during the actual preparation.