Pasta and Spinach Salad

For the pasta and spinach salad, cook the pasta in salted water until al dente, according to the package instructions. Rinse with cold water and mix in a little olive oil to keep the pasta from sticking together.

Wash the spinach and drain. Peel and finely chop the garlic.

Wash zucchini, remove stalk and grate coarsely.

Remove side walls, stalk and seeds from chili and cut into rings. Cut the dried tomatoes into thin slices.

Wash herbs, dab dry and pluck, possibly chop.

For the dressing, whisk yogurt with salt, pepper, a little juice and zest of an organic lemon, mustard and the fresh, chopped herbs.

Heat oil in a pan, fry half of the garlic in it. Add spinach and stir until spinach falls together (takes about 1-2 minutes).Remove from heat and season with nutmeg, salt, pepper, a little juice and zest of an organic lemon. Drain in a sieve and squeeze a little so that it does not leave water. Now sauté the zucchini in a little olive oil. Add the tomatoes, chili and the remaining garlic, season with salt and pepper.

Mix the fried vegetables, the spinach and the noodles and marinate with the yogurt herb sauce. Leave to infuse for a while and serve the noodle and spinach salad cold.

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