Pasta, meat and vegs

Yesterday, I made a wonderful meat stock, using some lean beef and veal, one carrot and a stick of celery. Delicious! The dinner was simply a good cup of warm stock, some meat (still warm, soft and yummy) and mixed vegetables. Today I used some of the leftover meat for a delicious lunch!

Ingredients:

40 gr red lentils pasta #Rummopasta

10 cherry tomatoes

200 gr steamed spinach

1 tablespoon extra-virgin olive oil

70 gr meat

20 gr feta

While the pasta in coking according to the instruction on the package, in a not-sticky pan add the oil, then the cherry tomatoes diced, and cook for 4 minutes on gentle heat. Then add the spinach and the meat. Finish to cook the pasta with the sauce (last minute of its cooking time). Put in a plate and top with the feta.