🥗 Spaghetti with fruity apple-tomato sauce, parmesan, and nut salad

Name: Spaghetti with fruity apple-tomato sauce, parmesan, and nut salad
Total time: 30 min
Yield: 4 servings
Ingredients: spring onions 1 bunch; oil 2 tbsp; sugar pinch; tomato paste 70 g; marjoram, dried pinch; tomatoes, chopped 400 g; water 150 ml; salt pinch; pepper, black ground pinch; mini romanas 3 pcs; yogurt, plain 75 g; vinegar 1 tsp; apples, red 1 pc; hazelnut kernels, whole 80 g; spaghetti 500 g; parmesan 80 g

733 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

spring onions 1 bunch
oil 2 tbsp
sugar pinch
tomato paste 70 g
marjoram, dried pinch
tomatoes, chopped 400 g
water 150 ml
salt pinch
pepper, black ground pinch
mini romanas 3 pcs
yogurt, plain 75 g
vinegar 1 tsp
apples, red 1 pc
hazelnut kernels, whole 80 g
spaghetti 500 g
parmesan 80 g

Instructions

1. Wash the spring onions thoroughly and dry them.
2. Separately slice the white and green parts of the spring onions into rings.
3. Heat 2 tablespoons of oil in a pot over medium heat.
4. Add the white spring onion rings and a little sugar to the hot oil.
5. Sauté the onions for about 1 minute until they look translucent.
6. Stir the tomato paste and marjoram into the onions.
7. Add the chopped tomatoes and 150 milliliters of water to the pot.
8. Season the sauce with salt and pepper.
9. Let the sauce simmer for about 8 minutes, stirring occasionally.
10. Bring about 5 liters of salted water to a boil in a large pot.
11. Wash the mini romanas and halve them lengthwise.
12. Remove the hard core from the lettuce leaves.
13. Cut the lettuce leaves crosswise into thin strips.
14. Rinse the cut lettuce thoroughly in a colander.
15. Let the lettuce drain well in the colander.
16. Mix the yogurt with half of the green spring onion rings in a bowl.
17. Add a splash of vinegar to the yogurt mixture.
18. Season the dressing to taste with salt, pepper, and sugar.
19. Toss the washed lettuce into the dressing.
20. Wash the apple thoroughly.
21. Grate the apple coarsely directly into the finished tomato sauce.
22. Chop the hazelnuts coarsely.
23. Add the spaghetti to the boiling salted water.
24. Cook the spaghetti for about 8 to 9 minutes al dente (firm to the bite).
25. Drain the spaghetti in a colander.
26. Portion the spaghetti onto plates.
27. Distribute the apple-tomato sauce over the pasta.
28. Grate the Parmesan finely over the sauce.
29. Fill the salad into small bowls.
30. Sprinkle the chopped hazelnuts over the salad.
31. Serve the spaghetti and the salad together.

Nutrition per serving

kcal: 733
Protein: 26 g · Fett/Fat: 35 g · Carbs: 77 g