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Tortellini with spinach and fennel
Pasta with fennel, tomatoes and spinach.
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Ingredients
Directions
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Cook the tortellini according to the instructions on the package.
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Meanwhile, cut the tomatoes into pieces and the garlic coarsely.
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Put the tomato parts, semi-dried tomatoes and 1 tbsp oil out of the jar in the food processor.
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Add the garlic, cheese and basil and grind to coarse tapenade.
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Cut the stems and a small piece of the bottom of the fennel. Halve the fennel and cut into wafer-thin half slices.
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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.
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Add the spinach in parts and let it shrink all the time.
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Add the tapenade and scoop. Drain the tortellini and mix through the vegetables.
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Nutrition
405Calories
Sodium16% DV380mg
Fat25% DV16g
Protein40% DV20g
Carbs14% DV42g
Fiber24% DV6g
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