Filter
Reset
Sort ByRelevance
SARAHBARNETT
Yellow-line spaghetti with celeriac
Healthy pasta dish with yellow-line spaghetti, celeriac, garlic, oregano, pine nuts and basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Heat the oil in a frying pan and fry the celeriac for 6 minutes on medium heat.
-
Cut the tomatoes in half and the garlic fine.
-
Add to the celeriac with the oregano and increase the heat. Bake 7 min. Press the tomatoes flat with a wooden spoon.
-
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.
-
Drain the spaghetti and add to the celeriac-tomato mixture in the frying pan.
-
Clean the lemon, grate the yellow skin of the lemon to taste and top. Squeeze out the lemon.
-
Season the spaghetti with lemon juice (start with 1 el per 4 people), pepper and salt.
-
Sprinkle with the pine nuts. Tear the leaves of the basil into pieces, sprinkle over the spaghetti and serve.
Blogs that might be interesting
-
80 minMain dishlamb fillet, garlic, onion, ground cumin (djinten), paprika, olive oil, fresh parsley, lemons, pepper,grilled lamb skewers -
40 minMain dishpork tenderloins, butter, pine nuts, fresh spinach, fresh basil, olive oil, sea salt, filo pastry, carrots, whipped cream, lemon juice,pork tenderloin and pine nuts in filo pastry -
25 minMain dishbutter, chicken breast cubes, onion, Chestnut mushroom, dried thyme, flour, milk,chicken ragout with mushrooms -
25 minMain dishlemon, Chestnut mushroom, mixed mushroom, tenderloin, butter, shallot, creme fraiche,pork tenderloin with chestnut mushrooms and creamy lemon sauce
Nutrition
485Calories
Sodium7% DV160mg
Fat32% DV21g
Protein40% DV20g
Carbs16% DV48g
Fiber48% DV12g
Loved it