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Arugula basil stew with tomatoes
 
 
4 ServingsPTM30 min

Arugula basil stew with tomatoes


Stew with potatoes, zucchini, pine nuts, arugula, cherry tomatoes, basil and Parmesan cheese.

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Directions

  1. Peel the potatoes and boil them in water with salt in 20 minutes until done. In the meantime, cut the courgette lengthwise in four.
  2. Remove the seeds and cut the flesh into pieces. Heat the oil in a wok, stir-fry the courgette 3 minutes. Season with salt and pepper.
  3. Roast the pine nuts in a frying pan without oil or butter for 2 minutes. Allow to cool on a plate.
  4. Mash the potatoes with the puree tamper. Halve the cherry tomatoes. Cut the basil into strips.
  5. Heat milk in a saucepan and add to the potatoes together with the zucchini, rocket and tomatoes. Warm for another 3 minutes.
  6. Mix in the basil and cheese. Season with salt and pepper. Sprinkle with the pine nuts. Yummy! .


Nutrition

390Calories
Sodium7% DV160mg
Fat20% DV13g
Protein34% DV17g
Carbs16% DV48g
Fiber24% DV6g

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