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Arugula basil stew with tomatoes
Stew with potatoes, zucchini, pine nuts, arugula, cherry tomatoes, basil and Parmesan cheese.
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Ingredients
Directions
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Peel the potatoes and boil them in water with salt in 20 minutes until done. In the meantime, cut the courgette lengthwise in four.
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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.
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Roast the pine nuts in a frying pan without oil or butter for 2 minutes. Allow to cool on a plate.
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Mash the potatoes with the puree tamper. Halve the cherry tomatoes. Cut the basil into strips.
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Heat milk in a saucepan and add to the potatoes together with the zucchini, rocket and tomatoes. Warm for another 3 minutes.
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Mix in the basil and cheese. Season with salt and pepper. Sprinkle with the pine nuts. Yummy! .
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Nutrition
390Calories
Sodium7% DV160mg
Fat20% DV13g
Protein34% DV17g
Carbs16% DV48g
Fiber24% DV6g
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