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Linguine with fennel
 
 
4 ServingsPTM25 min

Linguine with fennel


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).

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Directions

  1. 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.
  2. In the meantime, cook the pasta al dente according to the instructions on the package.
  3. 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.
  4. 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.


Nutrition

585Calories
Sodium0% DV1.030mg
Fat42% DV27g
Protein54% DV27g
Carbs19% DV58g
Fiber36% DV9g

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