Filter
Reset
Sort ByRelevance
BRIAMF
Tortellini with spinach and fennel
Pasta with fennel, tomatoes and spinach.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the tortellini according to the instructions on the package.
-
Meanwhile, cut the tomatoes into pieces and the garlic coarsely.
-
Put the tomato parts, semi-dried tomatoes and 1 tbsp oil out of the jar in the food processor.
-
Add the garlic, cheese and basil and grind to coarse tapenade.
-
Cut the stems and a small piece of the bottom of the fennel. Halve the fennel and cut into wafer-thin half slices.
-
Heat 1 tbsp oil from the pot of the dried tomatoes in a frying pan and fry the fennel for 2 min. On medium heat.
-
Add the spinach in parts and let it shrink all the time.
-
Add the tapenade and scoop. Drain the tortellini and mix through the vegetables.
Blogs that might be interesting
-
35 minMain dishOven vegetable fresh vegetable grass, mild olive oil, flat bread, chiliburger, midi cucumber, lettuce melange corn, fresh yogurt dressing, vegetable spread garden peas-fresh mint,vegetarian mexican chilli burger with vegetable fries and salad
-
25 minMain dishmie, sunflower oil, rib chops, onion, tomato paste, ketjapmarinademanis, atjar tjampoer, Chinese stir fry mix,chop in sweet and sour soy sauce
-
17 minMain dishpenne, fresh green asparagus, traditional olive oil, avocado, turkey breast à la minute, frozen garden peas, fresh chives, lemon, mayonnaise, water,pasta salad with mayo dressing
-
25 minAppetizerorange, olive oil, garlic, wok prawns, chorizo, parsley, arugula, olive oil, lemon juice, Red pepper, salt and freshly ground pepper,shrimp salad with arugula and orange
Nutrition
405Calories
Sodium16% DV380mg
Fat25% DV16g
Protein40% DV20g
Carbs14% DV42g
Fiber24% DV6g
Loved it