Ingredients for 4 servings:
400 g spaghetti
salt
2 bunches of arugula
200 g cherry tomatoes
1 clove of garlic, peeled and finely chopped
1 shallot, peeled and finely chopped
125 g mozzarella, cut into cubes
1-2 tablespoons sunflower oil
1 red chili pepper, cleaned, seeded
1 tsp. fresh oregano leaves
Pepper from the mill
Preparation:
1. Cook spaghetti in salted water according to package instructions.
2. Wash the arugula, remove the coarse stems and spin dry. Set aside a few
leaves, coarsely chop the rest. Wash and halve cherry tomatoes.
3. Heat sunflower oil in a frying pan. Sauté garlic, shallot and chili pepper in it. Add tomatoes and oregano, season with salt and pepper.
4. Remove the chili pepper. Add the rocket and mozzarella to the sauce, season again to taste and mix immediately with the cooked pasta. Garnish with the remaining rocket leaves.
Preparation time approx.: 25 minutes
Nutritional values per serving approx:
Calories: 480
joules: 2031
Protein: 20,0 g
Fat: 11,8 g
Carbohydrates: 77.6 g
(FoodCentrale by ddp images)
