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
-
30 minMain dishgreen beans, thin bacon strips, seasonal sauce cream-cognac with mushrooms, butter, dried thyme, Lamb chops, potato croquettes,lamb with mushroom sauce -
75 minMain dishchilled Italian spice mix, mild olive oil, zucchini, mushrooms, Red pepper, white onions, something crumbly potatoes, unsalted butter, semi-skimmed milk, tomato paste, tomato cubes, granulated sugar, water, Broccoli, frozen cod fillet,casserole with cod and spice puree -
40 minMain dishbaking flour, salted macadamia nuts, white cheese, zhug spice mix, wheat flour, medium sized egg, peanut oil, baby cream lettuce, multigrain bulb, cream cheese with chives,cauliflower macadamia burgers -
65 minMain dishsomething crumbly potatoes, elstar apple, chicory, ham ham, Potato Different bacon onion, grated goat's cheese,chicory apple platter with raw ham
Nutrition
405Calories
Sodium16% DV380mg
Fat25% DV16g
Protein40% DV20g
Carbs14% DV42g
Fiber24% DV6g
Loved it