Vegetable bolognese with parmesan cheese

Name: vegetable bolognese with parmesan cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 toe garlic; broken bush of celery; 1 leeks; 2 winter carrot; 2 el traditional olive oil; 2 tl dried oregano; 250 g Cherry tomatoes; 300 g wholemeal spaghetti; 390 g pasta sauce basic capers and oregano business suit; 75 g arugula; 75 g Italian cheese powder

Pasta bolognese with wholemeal spaghetti and fresh vegetables.

Ingredients

Directions

Bring a generous pot of water to the boil. Clean the garlic and cut finely.
Wash the celery and the leek. Cut the celery into bows and the leek into rings. Remove the winter carrot, halve in length and cut into slices.
Heat the oil in a frying pan and fry the garlic, celery, carrot and oregano 5 minutes on medium heat. Change regularly.
Meanwhile, halve the tomatoes. When the water is boiling, add the spaghetti and cook for 11 minutes until al dente.
Add the leeks and tomatoes to the frying pan and fry for another 3 minutes. Season with pepper and salt.
Add the pasta sauce to the baked vegetables and heat for 5 minutes. Drain the pasta and collect a cup of cooking liquid.
Add the pasta and rocket to the sauce, add 2 tablespoons of cooking water and spoon over. Spread over deep plates and sprinkle with the cheese.

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Nutrition

520Calories

Sodium22% DV520mg

Fat25% DV16g

Protein38% DV19g

Carbs24% DV71g

Fiber36% DV9g

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