| Type | Per person |
|---|---|
| Energy | 660 kcal |
| Fat | 16 gr |
| of which saturated | 2 gr |
| Carbohydrates | 83 gr |
| of which sugars | 26 gr |
| Fibres | 13 gr |
| Protein | 39 gr |
| Salt | 1.42 gr |
Pasta with fennel and tuna
Main course
10 - 20 min
With seasonal products
270gr vegetables p.p.
Ingredients
| 2 fennel tubers |
| 1 onion |
| 80g sultanas |
| 1 container of cherry tomatoes |
| 4 tablespoons of pine nuts |
| 4 anchovy fillets |
| 350g whole-wheat pasta |
| 2 cans of tuna in water |
| 2 tablespoons of oil |
| pepper |
Preparation
1. Cook the pasta al dente.
2. Clean the fennel and onion. Cut into wedges.
Cook the fennel for 10 minutes.
4. Heat the oil and braise the onion in it. Add the pine nuts, sultanas and tuna.
5. Stir in the fennel, pasta, tomatoes and anchovies and season with freshly ground pepper. Enjoy your meal!
Link copied!
Nutritional values
More about the ingredients
More fruits and vegetables
Also delicious!
More recipes
Pasta puttanesca
250gr vegetables p.p.
Rainbow salad of roasted peppers
255gr vegetables p.p.
Stuffed courgettes
450gr vegetables p.p.