Fennel & apple spaghetti with crumble

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 539 Kcal, 21g Protein, 77g Carbohydrates, 14g Fat


  • Spaghetti
  • 0.5 tbsp butter
  • 0.75 tsp salt
  • 500 g fennel, fennel greens set aside, fennel quartered and cut crosswise into strips approx. 3 cm thick
  • 1 apples, diced
  • a little pepper
  • 1.5 dl apple juice
  • 350 g spaghetti
  • salted water, boiling
  • 1 organic lemon, use grated zest (set aside), 2 tbsp of juice
  • 200 g plain cottage cheese
  • Crumble topping
  • 2 tbsp breadcrumbs
  • 2 tbsp butter
  • 1 tbsp sesame seeds
  • 2 pinches salt
  • a little pepper

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  • Spaghetti

    Warm the butter, sauté the fennel and apple for approx. 2 mins., season. Add the apple juice, cover and simmer for approx. 5 mins. so that they are still a little crunchy. Cook the spaghetti in boiling salted water until al dente, drain and return to the pan. Stir in the vegetables, cottage cheese, half the reserved fennel greens and the lemon juice.
  • Crumble topping

    Warm the butter, toast the breadcrumbs and sesame seeds, stir over a medium heat for approx. 3 mins., season with the reserved lemon zest, salt and pepper. Plate up the spaghetti, top with the crumble and garnish with the remaining fennel greens.

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