Informations supplémentaires
30 min.
|
756 kcal
|
easy
|
|
Printable version
1. Setup
Chop the herbs and the spinach. Thinly slice the fennel. Cut the halloumi into slices about 1-2 cm thick. If desired, rinse and pat dry the cheese to reduce the saltiness.
2. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Reserve 1/2 cup of cooking water. Drain.
3. Cook the fennel
Heat 1-2 tbsp of butter and a drizzle of oil in a pan over medium-high heat. Cook the fennel and chili flakes (to taste, spicy!) for about 4-5 minutes. Add salt and pepper. Add the honey and cook 2-3 minutes.
4. Add the pasta
Add the pasta, spinach and a drizzle of oil to the pan. Mix and cook for 1 minute. Add some cooking water to adjust the texture, if needed. Remove the pan from the heat and add the herbs.
5. Cook the halloumi
Heat a small pan over medium-high heat. Cook the halloumi slices 2-3 minutes on each side until colored.
6. Plate your dish
Serve the pasta and garnish with the halloumi, pumpkin seeds and a drizzle of olive oil to taste. Bon appétit!
180gSpaghetti
200gHalloumi Cheese
1unitFresh Parsley and Basil
20gHoney
5gChili Flakes
0.5unitFennel Bulb(s)
60gBaby Spinach
30gPumpkin Seeds
What you need
pans, pot, strainer, tongs
756 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
89g
30%
fat
35g
54%
cholesterol
66mg
22%
fiber
5g
20%
protein
25g
saturated
15g
75%
sodium
607mg
25%
sugar
18g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg