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Required paste with orange and tomato

Required paste with orange and tomato

Cooking Time30 m
Ingredients13
DifficultyMedium
0
0
Mira AxelssonMira Axelsson
Orange shells and tomato juice do the work here, along with fennel that gets softened in the forehead. When the crayfish are turned down and everything meets the freshly cooked pasta, it becomes a right that is quick to cook but feels special anyway. Finish with ruccola at the top and you’ll get some peppery freshness towards the lean sauce.

Ingredients

4 servings
  • Step: 1
    4 serving pasta (preferably fusilli and whole grain)
  • Step: 2
    2 pc forms in lake
  • Step: 3
    1 pc bananaschalotten
  • Step: 4
    1 pc garlic divide
  • Step: 5
    1 pc fennel
  • Step: 6
    2 msk olive oil
  • Step: 7
    1/2 pc orange
  • Step: 8
    1 can cherry tomatoes
  • Step: 9
    1 dl spade from crayfish in lake
  • Step: 10
    1 tsk strokes
  • Step: 11
    salt
  • Step: 12
    pepper
  • Step: 13
    65 g rucola

Instructions

  • Step: 1
    Put on a pot of water to pasta.
  • Step: 2
    Let the crayfish run off but save the sheet.
  • Step: 3
    Scale and slice onions and garlic. Admire and cut the fennel in thin slices. Fresh everything soft in the olive oil in a pan.
  • Step: 4
    Cook pasta as directed on the packaging.
  • Step: 5
    Wash the orange, tear the shell and press out of the juice.
  • Step: 6
    Pour the tomatoes, crayfish, sugar, orange juice and shell on the forehead. Let boil up. Taste with salt and pepper.
  • Step: 7
    Put the crayfish in the sauce just before serving.
  • Step: 8
    Mix pasta with the sauce and serve with ruccolan.

Näring

Calories451kcal
Carbohydrates61g
Fat10g
Protein27g
Serving Size4serving

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