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KATE MARIE
Spaghetti with vegage chop sauce
A tasty Italian recipe. The vegetarian main course contains the following ingredients: fennel tubers, olive oil, spaghetti, onion (chopped), garlic (finely chopped), vegetarian finely chopped (a 175 g), peeled tomatoes (a 400 g) and arugula (75 g).
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Ingredients
Directions
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Preheat the oven to 225 ºC. Cut the stems and the bottom of the fennel tubers, halve the fennel and cut into segments. Spread over a baking sheet covered with parchment paper. Sprinkle with 2 tbsp oil and sprinkle with pepper and salt. Roast the fennel for about 25 minutes in the oven, until the edges turn dark and the vegetables are al dente.
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Meanwhile, cook the spaghetti al dente according to the instructions on the package. Heat the rest of the oil in a frying pan and fry the onion and garlic 1 min. Scoop the finely chopped and cook for 2 min. Add the tomatoes and crush them with a wooden spoon. Cook the sauce for 10 minutes on low heat. Season with salt and pepper.
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Spoon the spaghetti on 4 plates. Divide the sauce over it and sprinkle with some rocket. Mix the rest of the arugula through the roasted fennel and lay on a dish. Serve these separately. Tasty with grated Parmesan cheese.
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Nutrition
675Calories
Sodium36% DV870mg
Fat37% DV24g
Protein74% DV37g
Carbs24% DV71g
Fiber36% DV9g
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