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🍽️ Fusilli with Mozzarella and Arugula Sauce

600 kcal · 30 min · 4 servings

Ingredients

• Spring onions 1 bunch
• Garlic cloves 1 clove
• Arugula 200 g
• Cherry tomatoes 250 g
• Mozzarella 1 ball
• Salt pinch
• Olive oil 1 tbsp
• Fusilli 500 g
• Pepper, black ground pinch
• Sugar pinch

Instructions

1. 1. Wash spring onions, remove root ends, and slice into thin rings. Peel and finely chop the garlic. Wash arugula, spin dry, and roughly chop. Wash and halve the tomatoes. Tear mozzarella into small pieces.
2. 2. Heat olive oil in a pan over medium heat and sauté the spring onion rings and garlic for about 4 minutes.
3. 3. Bring a pot with about 2 liters of salted water to a boil. Cook the fusilli for about 9 minutes until al dente. Add the mozzarella, tomato halves, and 1–2 ladles of cooking water to the pan. Let everything simmer for about 3 more minutes.
4. 4. Drain the fusilli in a colander. Fold the arugula into the sauce and season with salt, pepper, and sugar. Serve the fusilli with the mozzarella-arugula sauce on plates. Enjoy your meal!

Nutrition per serving

• kcal: 600
• Protein: 22 g · Fett/Fat: 25 g · Carbs: 66 g