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Tortellini with spinach and fennel
 
 
4 ServingsPTM20 min

Tortellini with spinach and fennel


Pasta with fennel, tomatoes and spinach.

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Directions

  1. Cook the tortellini according to the instructions on the package.
  2. Meanwhile, cut the tomatoes into pieces and the garlic coarsely.
  3. Put the tomato parts, semi-dried tomatoes and 1 tbsp oil out of the jar in the food processor.
  4. Add the garlic, cheese and basil and grind to coarse tapenade.
  5. Cut the stems and a small piece of the bottom of the fennel. Halve the fennel and cut into wafer-thin half slices.
  6. 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.
  7. Add the spinach in parts and let it shrink all the time.
  8. Add the tapenade and scoop. Drain the tortellini and mix through the vegetables.


Nutrition

405Calories
Sodium16% DV380mg
Fat25% DV16g
Protein40% DV20g
Carbs14% DV42g
Fiber24% DV6g

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