According to the manufacturer's instructions, boil the spaghetti in plenty of salted water. Drain; Cool under cold water and add a drizzle of extra virgin olive oil so that they are loose.
Peel and chop the onions and garlic finely. In a saucepan with olive oil, sauté the onion and garlic until lightly browned. Add the minced chicken, season with salt and pepper and mix well. When it is done, add the tomato, let it caramelize, season and add oregano to taste. Add the spaghetti and heat.
For the pesto, chop the spinach, peel and remove the garlic germ. Add the spinach, garlic, pine nuts and olive oil to a blender or food processor and blend for 2 minutes until you obtain a homogeneous sauce.
Serve the pasta with the spinach pesto.
Original recipe from the book: "100 healthy Mediterranean FLAVOR recipes to enjoy a lifestyle"
Ingredients
Directions
According to the manufacturer's instructions, boil the spaghetti in plenty of salted water. Drain; Cool under cold water and add a drizzle of extra virgin olive oil so that they are loose.
Peel and chop the onions and garlic finely. In a saucepan with olive oil, sauté the onion and garlic until lightly browned. Add the minced chicken, season with salt and pepper and mix well. When it is done, add the tomato, let it caramelize, season and add oregano to taste. Add the spaghetti and heat.
For the pesto, chop the spinach, peel and remove the garlic germ. Add the spinach, garlic, pine nuts and olive oil to a blender or food processor and blend for 2 minutes until you obtain a homogeneous sauce.
Serve the pasta with the spinach pesto.
