Tortellini with pumpkin

Ingredients for 2 servings:

• ½ Hokkaido pumpkin(s)
• 1 onion(s)
• 100 g tomatoes, dried in oil
• 150 g baby spinach
• 60 g hazelnuts
• 300 g tortellini, vegetarian (refrigerated section)
• 20 g clarified butter
• 4 stalks of thyme
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

With thyme

1. Remove the seeds from the Hokkaido pumpkin and dice the flesh into 1 cm cubes. Slice the onion into rings. Drain the sun-dried tomatoes and slice them into fine strips. Sort the baby spinach, wash it, and spin it dry. Roughly chop the hazelnuts and toast them in a pan without fat. 2. Cook the tortellini in plenty of boiling salted water according to the package instructions. Heat the clarified butter in a pan and fry the onions, pumpkin, and thyme leaves over medium heat for 10 minutes. Add the tomatoes, nuts, tortellini, and spinach and toss briefly. Season with salt and pepper. Per serving: 27 g protein, 40 g fat, 82 g carbohydrates = 839 kcal (3514 kJ)