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Linda Watkins
Spaghetti with tomato sauce and arugula
A tasty Italian recipe. The vegetarian main course contains the following ingredients: tomatoes (pack 1 kg), olive oil, onions (chopped), garlic (finely chopped), finely chopped (a 175 g), cooking cream (bottle 250 ml), spaghetti (multigrain (pack 500 g)) and arugula (75 g).
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Ingredients
Directions
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Halve the tomatoes and remove as much moisture and seeds as possible. Then cut them into pieces. Heat in a wok2 el oil and fry the onions until transparent. Spoon the tomatoes, the garlic and some pepper and salt to taste and stir fry the tomatoes for 10 minutes. Add the finely chopped cream and the cream and bring the tomato sauce to the boil.
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Meanwhile, cook the spaghetti al dente according to the instructions on the package. Let the spaghetti drain in a colander and scoop the rest of the oil and some (black) pepper through.
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Divide the spaghetti over 4 plates. Stir the arugula through the tomato sauce and spoon the sauce over the spaghetti.
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Nutrition
515Calories
Sodium0% DV1.105mg
Fat26% DV17g
Protein54% DV27g
Carbs21% DV64g
Fiber56% DV14g
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