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SARAHBARNETT
Yellow-line spaghetti with celeriac
Healthy pasta dish with yellow-line spaghetti, celeriac, garlic, oregano, pine nuts and basil.
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Ingredients
Directions
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Peel the celeriac and cut into slices of ½ cm. Stack the slices together and cut into strips of ½ cm. Cut the strips into cubes of ½ cm.
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Heat the oil in a frying pan and fry the celeriac for 6 minutes on medium heat.
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Cut the tomatoes in half and the garlic fine.
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Add to the celeriac with the oregano and increase the heat. Bake 7 min. Press the tomatoes flat with a wooden spoon.
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Meanwhile, cook the spaghetti according to the instructions on the packaging. Heat a frying pan and toast the pine nuts over medium heat in 4 min. Golden brown.
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Drain the spaghetti and add to the celeriac-tomato mixture in the frying pan.
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Clean the lemon, grate the yellow skin of the lemon to taste and top. Squeeze out the lemon.
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Season the spaghetti with lemon juice (start with 1 el per 4 people), pepper and salt.
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Sprinkle with the pine nuts. Tear the leaves of the basil into pieces, sprinkle over the spaghetti and serve.
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Nutrition
485Calories
Sodium7% DV160mg
Fat32% DV21g
Protein40% DV20g
Carbs16% DV48g
Fiber48% DV12g
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