Linguine with fennel

Name: linguine with fennel
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 fennel bulb; 2 el olive oil; 300 g linguine pasta, bag 500 g; 1 Scale Catalan bratwurst 6 pieces; 1 zucchini in 1/2 slices; 1 pot pasta sauce sundried tomato and oregano 400 g; 50 g Parmesan cheese; 1 bag young leaf lettuce with arugula 80 g

A tasty Italian recipe. The main course contains the following ingredients: meat, fennel, olive oil, linguine (pasta, bag 500 g), Catalan bratwurst (6 pieces), zucchini (in 1/2 slices), pasta sauce sundried tomato and oregano (400 g), Parmesan cheese and young leaf lettuce with arugula (80 g).

Ingredients

Directions

Cut a 1/2 cm from the bottom of the fennel bulb and cut the tuber into thin slices. Heat the oil in a frying pan and fry the fennel over medium heat 12 min. Change regularly. Season with pepper and salt.
In the meantime, cook the pasta al dente according to the instructions on the package.
In the meantime, remove the sausage meat from the skin. Fry the meat in a frying pan without oil or butter in 6 minutes. Add the courgette and cook for 3 minutes. Add the pasta sauce and warm for another 2 minutes.
Spoon the fennel in a flat dish and scrape 3/4 of the cheese over it. Divide the linguine over 4 deep plates and spoon the sauce on it. Grate the rest of the cheese over it. Serve the fennel and add it separately.

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Nutrition

585Calories

Sodium0% DV1.030mg

Fat42% DV27g

Protein54% DV27g

Carbs19% DV58g

Fiber36% DV9g

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