Tagliatelle with spinach and kibbeling

Name: tagliatelle with spinach and kibbeling
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 toe garlic; 1 zucchini; 2 el traditional olive oil; 450 g frozen spinach à la crème; 300 g fresh kibbling; 500 g fresh tagliatelle scale of 250 g; bag grated old Gouda cheese 48 bag of 175 g

Easy and fast! Pasta with garlic, zucchini, spinach, fried quibble and old cheese.

Ingredients

Directions

Slice the garlic. Grate the zucchini coarsely. Heat the oil in a frying pan and fry the garlic for 1 min. Add the zucchini. Season to taste with pepper and salt, bake for 2 minutes. Add the spinach and warm with a moderate heat for 10 minutes.
Meanwhile, fry the quibbling in a frying pan without oil or butter for 5 min. Over medium heat and crisp. In the meantime, cook the pasta al dente according to the instructions on the package.
Drain the pasta and scoop through the spinach crumble mixture. Spread over the plates, sprinkle with cheese and spread the squabbling over it.