Spirelli with spinach feta and turmeric
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25 minutes
Recipe in collaboration with
As Cooked by GingerIngredients
For 4 persons
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375 g
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600 g
fresh spinach
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2
bell peppers (diced)
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2 tbsp
turmeric
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400 g
feta cheese
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olive oil
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40
cherry tomatoes (halved)
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curry powder
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paprika
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dried chives
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salt and pepper
Anco Professional Cooking-resistant Trivelli
Anco Professional Cook-resistant Trivelli is one of the basic references in the short pasta segment. It has a fun and playful shape, feels surprisingly in the mouth and holds well to sauces. Can be eaten hot or cold, and is very popular with cold pasta salads and chicken. Cooking-resistant pasta is reinforced with chicken egg protein, making them extra cooking-resistant and achieving a high yield while retaining bite. This applies if the cooking pot remains on the fire for too long, or when you reheat the pasta (decoupled cooking), or when you mix the pasta with sauce and place it in the buffet. Anco Professional cooking-resistant pasta has a beautiful amber yellow color and does not stick.
Preparation
- Cook the pasta al dente as directed on the packaging.
- Heat the olive oil in a wok and sauté the bell pepper for about 7 minutes with a generous amount of dried chives.
- Add the cherry tomato pieces and season well with a little salt, curry and paprika.
- Crumble the feta (keep some aside for garnishing) and mix in with the vegetables.
- Add the turmeric and spinach and allow to wilt.
- Drain the pasta, add it, mix everything together and leave for a few more minutes.
- Top with some more of the remaining feta.
