Green pasta salad

Ingredients

• 1 cup frozen spinach
• 2 tablespoons olive oil
• A pinch of salt
• 1 garlic clove, germ removed
• 1 cup water
• 1½ cups short pasta (spirals, macaroni...)
• Water, to cook the pasta
• A little lamb's lettuce
• A few fresh spinach leaves
• 3 cherry tomatoes
• A small piece of red cabbage
• A few radicchio leaves
• A few spearmint leaves
• 2 tablespoons light tahini, for the dressing (optional)
• 100 ml unsweetened soy milk, for the dressing
• 1 teaspoon lemon juice, for the dressing

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of soy milk
• What to use instead of lemon
• What to use instead of cherry tomatoes

Instructions

1. Chop the garlic.
2. Put the frozen spinach with the oil in a small covered pot over low heat, stirring now and then until it thaws.
3. Raise the heat to medium-high, add the salt and garlic and brown everything for 3-4 minutes. Add the cup of water and, when it starts to boil, take it off the heat and strain the liquid: this is the spinach broth.
4. Bring plenty of water to a boil and cook the pasta for half the time on the package. Drain it and put it back over the heat in the pot with the spinach broth, partly covered, over medium heat, until it finishes cooking.
5. Let it cool, stirring now and then so it doesn't stick.
6. For the dressing, mix the tahini, soy milk and lemon juice in a bowl. You can keep it in the fridge until using.
7. Chop the lamb's lettuce, fresh spinach, tomatoes, red cabbage, radicchio and spearmint (a cup of everything together).
8. When the pasta is cold, mix it with the chopped vegetables and the dressing.

Nutrition facts

Approximate, per serving (about 408 g). Calculated with data from USDA FoodData Central.