Hi Steemians. The winter in Europe is gray cold and wet. That is why it is good to bring some color into the game. Today with pasta tre colori...

Ingrediens for 2 people:

200 g of spaghetti

Salt and pepper

150 ml beetroot juice

1 poultry filets

20 g of butter

2 El White wine vinegar

60 g of spinach,

1 tsp finely grated organic lemon peel

1 bed gardening cress

60 g of Feta

1. Cook the pasta. Melt butter, add beetroot juice and vinegar. Reduce 5- 6 minutes.

2. In the meantime prepare the poultry with salt and pepper and fry in a pan. Drain the noodles. 200ml directly to the beetroot reduction. Add the drained noodle into the reduction and continue to boil for 2-3 minutes.

3. Now pour a portion of the beetroot juice. Add the lemon peel and the spinach and heat gently until the spinach collapses. 1-2 minutes.

4. Place on a plate, add feta cress and poultry and enjoy!

Original recipe: http://www.essen-und-trinken.de/rezept/408937/rote-bete-nudeln-mit-spinat.html