Tortellini with spinach and fennel

Name: tortellini with spinach and fennel
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 220 g tortellini ai for; 2 romatomat; 1 toe garlic; 150 ml semi dried tomatoes; 75 g Parmigiano Reggiano; 15 g fresh basil; 1 fennel bulb; 400 g fresh spinach

Pasta with fennel, tomatoes and spinach.

Ingredients

Kitchen Stuff

1 hand blender or food processor

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.

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Nutrition

405Calories

Sodium16% DV380mg

Fat25% DV16g

Protein40% DV20g

Carbs14% DV42g

Fiber24% DV6g

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